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Apple and raisin fritters (olie bollen)

Served as a sweet snack between Christmas and New Year’s Eve, olie bollen has many variations among Dutch families. Listen to Dutch chef Geert Elzinga, from Sydney's Essen Restaurant & Beer Cafe, talk us through his recipe.

Oliebollen

Oliebollen are a cousin to doughnuts, and look like golden baubles. Credit: Alan Benson

  • serves

    8-10

  • prep

    30 minutes

  • cook

    35 minutes

  • difficulty

    Mid

serves

8-10

people

preparation

30

minutes

cooking

35

minutes

difficulty

Mid

level

Ingredients

  • 500 g bread flour (12-15% protein, check label)
  • 1 tbsp instant dried yeast
  • 1 tsp ground cinnamon
  • 25 g caster sugar
  • 500 ml (2 cups) luke-warm water
  • 1 tsp salt
  • ½ lemon, juiced
  • 1 red apple, peeled and diced 
  • 100 g raisins
  • 100 g dried cranberries
  • sunflower oil, to deep-fry
  • icing sugar, to dust
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Resting time 1 hour

Instructions

Place flour, yeast, cinnamon and sugar in the bowl of a stand mixer. Beat together with a butterfly (beating) attachment on low speed. Slowly add the water and beat well until smooth and elastic. Cover with a damp towel and set aside to rest in a warm place for about 1 hour, or until doubled in size. Add the salt and lemon juice, apple, raisins and cranberries. Mix again and set aside to rest for a further 15 minutes.

Fill a large, deep saucepan one-third full with oil and heat to 180ºC. Using two large spoons, take about ¼ cup dough and scrape off carefully into the hot oil. Spoon 2 more scoops of dough into the hot oil. Fry, turning occasionally, for 4-5 minutes or until brown and well cooked. Remove with a slotted spoon onto a plate lined with paper towel and set aside. Repeat with remaining dough.

Dust with icing sugar to serve.

Photography by Alan Benson

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 26 August 2016 1:27pm
By Geert Elzinga
Source: SBS



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