Dutch Oliebollen (Traditional Dairy-Free and Egg-Free Recipe - V

Name: Dutch Oliebollen (Traditional Dairy-Free and Egg-Free Recipe - V
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 14g dry active yeast; 1/4 cup water; 1/2 tsp sugar; 500g flour; 1/4 cup sugar; 1/2 tsp salt; 1/2 tsp cinnamon; 1 cup water; 1 cup beer; 120g apple Granny Smith, about one apple; 90g raisins or currants, soaked in water or rum; oil, for frying; icing sugar, to serve; fresh lemon juice

8 steps

Prep:10minCook:10min

These yeasted fried balls of goodness are often enjoyed at New Years in Holland. Oliebollen are often thought to be the precursor to the American donut, being first introduced to new Netherland which was a 17th century colonial province of the dutch republic, which then became the british colony of York, and later the independent state of New York as its known today - the big apple! These oliebollen also contain apple! And soaked raisins! Which are very popular additions to the dough.

Updated at: Thu, 17 Aug 2023 12:01:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Low

Nutrition per serving

Calories75.4 kcal (4%)

Total Fat2.2 g (3%)

Carbs12.2 g (5%)

Sugars2.7 g (3%)

Protein1.4 g (3%)

Sodium27.3 mg (1%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

44 servings

Instructions

Step 1

Let's make these Dutch Oliebollen! I've developed a recipe inspired by more traditional recipes that don't contain egg or dairy making them super airy, and vegan-friendly! Note that depending on the weather and humidity of where you are, the rising time may differ slightly. This recipe makes around 44 small donuts!!!

Step 2

Let's begin! Soak raisins in hot water for at least an hour (or in rum overnight rum and raisin flavoured oliebolllen!) Drain and set aside.

Step 3

In a small bowl mix your yeast mixture - yeast, water and sugar and allow to get frothy for 5-10 minutes. If it's not very frothy your yeast is dead or dying and you need to get a new pack!

Step 4

Peel and chop your apple into very small cubes, place in a bowl and squeeze just a little lemon juice (about half a small lemon) over your apple cubes and toss to prevent them from going brown. Now you should have your sultanas, apple and yeast ready to go.

Step 5

In a large bowl mix all dry ingredients, sifting not necessary - use a spoon to mix dry ingredients for faster and more even mixing (a whisk can leave big clumps of dry ingredients on the side and takes a while!)

Step 6

Add yeast mix, water and beer to the dry flour mix then stir until you have a sticky dough. Add in the apples and sultanas and fold in. scrape down sides of the bowl, cover with a kitchen towel and allow to rise until dough doubles (about 1.5hrs)

Step 7

Once dough has doubled, give it a gentle stir to deflate. Heat up about 3 inches of oil in a pot. I find 160ºC -170ºC to be the perfect temperature to begin frying at so that the Oliebollen stay a lovely golden colour and the sultanas don't burn. Using a small ice cream scoop (or two spoons work too although it will be harder to form balls as the dough is quite runny, almost a liquid) - scoop small balls of dough into the hot oil and fry for 2-3 minutes on each side until golden brown. Scoop smaller balls than you think as they will grow 2-3 times the size of the ball you scoop because of the yeast! Fry in batches then drain on some paper towel.

Step 8

Cool for 5-10 minutes then dust with icing sugar until it forms a little mound of sugar (it's the right way to eat oliebollen!!!!) and stuff them into your face!!!!