Dutch Doughnuts(Oliebollen) – a delicious recipe with cake yeast, milk, flour, salt, egg, currants. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
First, blend the yeast with a little lukewarm milk.
2
Sift the flour and salt.
3
Add milk; mix to a batter with yeast and egg. Add currants, raisins and peeled, minced apple.
4
Leave batter in a warm place to rise to double its size.
5
Heat the fat to 375u00b0 (190u00b0C).
6
Put two metal spoons into the batter.
7
Shape balls with the two spoons and drop them into the fat.
8
Fry them for 8 minutes until brown.
9
The doughnuts should be soft and should not be grease-soaked inside.
10
If they are fried too slowly, the crust becomes hard and tough and the doughnuts become greasy.
11
Drain on absorbent paper.
12
Serve them piled on a dish and cover thickly with sifted confectioners sugar.
13
Eat them hot, if possible. Makes 20.
577
kcal
Calories
6
g
Fat
109
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cake yeast (2/3 oz.), 1 c. milk, 2 1/4 c. flour, 2 tsp. salt, and more.
Yes, Dutch Doughnuts(Oliebollen) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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