Oliebollen met Krenten en Rozijnen (Dutch Doughnuts with Raisins) recipe
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Ingredients
- ⅓ cup raisins ⅓ cup dried currants 1 cup lukewarm milk, divided 2 (.25 ounce) packages active dry yeast 2 cups all-purpose flour 1 egg 1 teaspoon salt oil for frying
Nutrition Info
- 183.4 caloriescarbohydrate: 28.7 gcholesterol: 20.6 mgfat: 5.7 gfiber: 1.5 gprotein: 4.9 gsaturatedFat: 1.1 gservingSize: -sodium: 251.7 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Oliebollen met Krenten en Rozijnen (Dutch Doughnuts with Raisins)
Directions
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Soak raisins and currants in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels.
Mix 2 tablespoons milk with yeast in a large bowl until dissolved. Add remaining milk, flour, egg, and salt, beat with an electric mixer until dough is smooth. Stir in raisins and currants. Cover dough with a clean dish towel. Let rise in a warm place until doubled, about 1 hour.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Drop portions of dough into the hot oil using 2 lightly greased tablespoons or an ice cream scoop. Cook until golden brown, about 3 minutes per side. Drain on a paper towel-lined plate. Repeat with remaining dough.