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200g raisins
500g wheat flour
a pinch of salt
50g butter
1 free range organic egg
500 ml whole milk
7g fast action yeast
3 liters sunflower oil
icing sugar, to taste
Soak the raisins in warm water for 15 minutes and then pat them dry
Melt the butter and let it cool.
Add the egg to the melted butter.
Add the milk to the mixture as well.
Beat with a whisk until well combined.
Add the yeast and stir it into the mixture.
Pour the wet mixture into the dry.
Mix the two together into a thick batter.
Fold the raisins into the batter, dividing them well.
Cover the batter with a clean tea cloth.
Leave the batter to rise 45 minutes at room temperature.
The batter should now be doubled in volume.
Never stir the batter after proving or during baking!
How to bake the oliebollen
Heat the oil to 180°C
Dip the scoop into the oil, the dough will come out easy.
Scoop balls of dough using an ice cream scoop.
Turn the oliebollen up with a skimmer, if one side is brown.
Scoop out of the pan and let drain on kitchen paper.
Dust the oliebollen generously with icing sugar, Happy New Year!