Dutch doughnuts
Dutch doughnuts, or oliebollen, are pillowy spheres that arrive at your table still crackling with heat. These carnival treats rely on instant yeast to create their characteristically airy interior, a lightness that comes from proper fermentation rather than chemical leaveners alone. The technique demands patience: the dough rises slowly, developing flavor as it rests, which is why homemade versions taste nothing like their hastily made cousins. When you bite through the crisp exterior into that yielding crumb, you'll understand why these appear on Dutch tables every New Year's Eve.
Instructions
Place the flour in a large bowl and add the yeast and sugar.
If the milk is cold make sure to heat it to lukewarm.
Mix your flour mixture bit by bit with the milk until you have a smooth batter.
Add the salt and mix with a wooden spoon till the batter is smooth and liquidy.
Cover with a clean tea towel and leave in a warm spot for about an hour to rise.
Heat your deep fryer or add the oil to a large pot.
The oil should be a t 180˚C (350˚F) for best results.
Before starting stir your batter through and scoop the batter with two spoons or with an ice cream scoop.
Let it drop into the oil carefully.
It is easiest to do this if you dip your spoons or scoop into the oil before dipping into the batter.
That way it will slide of the spoons easily.
Don't over crowd the fryer to prevent the oil cooling down too quickly and everything sticking together.
Once one side is golden brown it usually turns around to the other side automatically.
If not help it along with two forks.
Take the balls out once golden brown and leave to drain on a piece of kitchen paper..
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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