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5 from 1 vote

Oliebollen

These Dutch doughnuts are fried in oil, dusted with icing sugar and served on New Year's eve
Course: Dessert
Author: Adapted from Holland.com

Ingredients

  • 20 g cranberries
  • 60 mls whisky
  • 120 mls milk
  • 8 g active dry yeast
  • 125 g flour
  • 17 g fructose
  • Zest of 1 lemon zest
  • 1 egg lightly beaten
  • Pinch of salt
  • 1.25 mls ground nutmeg
  • 17 g softened butter
  • 500 mls canola oil for frying
  • Icing sugar for dusting

Instructions

  • Place the cranberries into a bowl, add the whisky and cover
  • Leave to soak overnight
  • Place the milk into a microwavable jug and warm
  • Add the yeast to the milk, mix in and set aside
  • Place the flour, fructose and lemon zest into a mixing bowl and stir to combine
  • Add the milk and mix in using a spatula
  • Pour in the egg, add the salt, nutmeg and butter and mix to combine
  • Drain the cranberries and stir into the mixture
  • Cover with clingfilm and leave to prove until doubled in volume
  • Stir the mixture, cover and leave to prove until doubled in volume
  • Place the oil into a heavy bottomed sauce pan and heat to 190° Celsius
  • Stir the batter and using an ice cream scoop, drop two dollops of batter at a time into the oil
  • Cook for 90 seconds a side
  • Remove from the oil and place onto paper towels to drain
  • Once they are all done, transfer to a plate and dust with icing sugar
  • Serve immediately

Notes

You can use sugar if you would prefer not to use fructose.
If you do not have the time to soak the cranberries overnight, try for at least a couple of hours

Nutrition

Serving: 8g