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 pink 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 tips & tricks
- 2 tbsp. confectioners' sugar for dusting, or as needed tips & tricks
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.