Dutch Oliebollen

What do you usually do on the last day of the year? Today I have been watching my favourite TV show - Anthony Bourdain's No Reservation that is running non-stop on Discovery Travel and Living channel from 9:30am and cooking up a storm in the kitchen.

I made two Dutch delicacies today. Oliebollen and Kroketten. It's my first time making them and I must say I am very proud that they have been given the seal of approval from my Dutch husband Mr J.

Oliebollen (laterally means oil balls) are a Dutch delicacy that are traditionally eaten on New Year's Eve. They are often referred as Dutch Doughnuts / Donuts.

The dough is made from flour, eggs, yeast, salt, milk and with variations of sultanas, currants, raisins, apples and lemon zest. They are then deep-fried and served with powdered sugar. They are light, taste fruity and less sweet than the traditional American Doughnuts.

Supermarkets in The Netherlands sell the pre-mix Oliebollen packages but they are not easily available in Sydney. I was extremely excited when I saw this Oliebollen recipe from the Snowflakes and Schnapps Cookbook - one of my favourite cookbooks as it contains many of Mr J's favourite European traditional dishes.

The author Jane Lawson has given many of the classics a modern touch. Almost all of the recipes are accompanied with beautiful pictures and the recipes are brilliantly written with clear instructions and details.

Oliebollen

(Adapted from Jane Lawson's Snowflakes and Schnapps Cookbook)

Ingredients

• 10 g (1/4 oz) fresh yeast (* I use 5 g dried yeast)
• 2 tbsp caster (superfine) sugar
• 125 ml (4 fl oz . 1/s cup) lukewarm full-cream (whole) milk
• 190 g (6 3/4 oz / 1 1/4 cups) plain (all-purpose_ flour
• A large pinch sea salt
• 1 tbsp rum (optional)
• 1 small egg
• 1 1/2 tbsp raisins, chopped (I used 2 tbsp currants)
• 1 granny smith apple, peeled, cored and finely chopped
• 1/2 tsp finely grated lemon zest
• sunflower oil, for deep-frying
• icing (confectioner's) sugar, for dusting

Method

1. Break up the fresh yeast then mash together with 1 tsp of the sugar and 60 ml (2 fl oz / 1/4 cup) of the warm milk until smooth. Set aside in a warm place for 15 minutes or until frothy.
2. Sift the flour, sea salt and remaining sugar into a bowl and make a well in the centre. Pour in the warm milk, rum (if using), yeast mixture and the egg and mix to combine well.
3. Stir in the raisins, apple and lemon zest combining well. Cover and rest in a warm place (I left it on the cup-warming section of our espresso machine) until doubled in size - this will take about an hour or so.
4. Bang the bowl a couple of times on the work surface to knock out some of the air.
5. Fill a deep-fryer or large heavy-based saucepan one-third full with oil and heat to 180C (350F), or until a cube of bread dropped into the oil browns in 15 seconds.
6. Using two spoons, carefully drop rounded tablespoons of the mixture into the oil, using one spoon to push the mixture off the other, and cook for about 6 minutes, or until puffed and golden and cooked all the way through.
7. Drain on paper towels.
8. Sift icing sugar on top.