Oliebollen
Soft, chewy and delicious, these bite sized Oliebollen are a tasty treat to celebrate New Year's Eve although they can be enjoyed anytime.
Ingredients
- 2 1/4 tsp. active dry yeast
- 1/4 cup granulated sugar (substitute honey)
- 1 cup lukewarm milk (between 105º to 110ºF)
- 3 cups unbleached all-purpose flour (reserve 1 cup)
- 1/4 tsp. ground Himalayan sea salt
- 1 tsp. Grand Marnier or any other orange liqueur
- 1 tbsp. melted butter
- 1 large free-run egg
- 1/2 tbsp. olive oil, to grease the bowl tips & tricks
- 1 large Granny Smith apple, cored, peeled and finely diced
- 1 1/2 tsp. freshly squeezed lemon juice, or as needed tips & tricks
- 1/2 cup raisins
- 4 cups canola oil for frying, or as needed
- 2 tbsp. confectioners' sugar for dusting, or as needed
Directions
- In the bowl of a stand mixer, add yeast, granulated sugar and lukewarm milk; stir and let it sit for 15 minutes.
- Meanwhile, in a medium bowl, combine 2 cups of flour with salt; whisk well.
- To the yeast mixture, add Grand Marnier, butter and egg. With the dough hook attachment, combine the ingredients on medium speed. Add the 2 cup flour mixture and process on speed 3. Add 1 tbsp. at a time of the 1 cup reserved flour until the dough clings to the hook. Increase the speed to 4 and knead for 4 minutes.
- Form a ball with the dough by pulling under and place it in a large, lightly oiled bowl, swirling it around to coat. Cover with a clean dish towel and transfer to a draft-free area until it doubles in size for 1 ½ hours.
- 15 minutes before the end of rising, in a mixing bowl combine chopped apple and lemon juice before adding raisins; stir well and set aside.
- When the dough has risen, punch to deflate it and drop it on a lightly floured work surface. Stretch it to form a long rectangular shape, tapping down firmly to release any trapped air.
- Scoop ¼ of the apple-raisin mixture onto half of the dough, fold it over halfway and then fold the other half on top of it like an envelope. Stretch it again and repeat the steps until the apple-raisin mixture is all folded into the dough.
- Form a ball by pulling under and place it back in the bowl. Cover and transfer to its draft-free spot to proof for 30 minutes.
- In a heavy bottom skillet over medium heat, pour in canola oil. When it reaches 375ºF, tear and roll the dough forming a ball the size of a golf ball and carefully put it in the hot oil. Add a few more making sure not to overcrowd it. Fry for 1 to 1 ½ minutes or until golden brown.
- Using a spider strainer or slotted spoon, remove the oliebollen and transfer to a large baking dish lined with paper towels to absorb any excess oil. Place them on a wire rack to cool a little before dusting with confectioners’ sugar.