Oliebollen (Dutch doughnut balls), made with Kristal
Recipe · December
Ingredients
- 2 sachets yeast (Dr. Oetker)
- 1 kg flour
- 150 grams SteviJa Kristal®
- 80 grams soft butter
- 3 eggs
- 1 litre lukewarm milk
- 150 grams currants
- 200 grams raisins
- 1 teaspoon salt
- 4 litres oil for deep-frying (olive or sunflower oil)
- SteviJa Zoetpoeder®, optionally mixed with a little cinnamon, to garnish
Preparation
Put the yeast, flour and Kristal in a large bowl. Mix the butter and eggs into the flour. Then slowly add the milk and stir until you have a nice smooth batter. Finally, stir the currants, raisins and salt into the batter.
Cover the bowl of batter with a tea towel and put it in a warm place (e.g. above the heater).
Leave the batter to rise for an hour and knead the dough firmly once.
Cover the bowl of dough with a tea towel again and leave it to rise for another hour in the warm place.
Heat the oil in a large pan. The oil is at the right temperature when it starts to smoke slightly.
Using an ice cream scoop, for example, carefully drop a ball of the dough into the hot oil.
Do not put too many balls in the pan, as the oil will then cool down too quickly.
Turn the balls regularly and fry them for about 8 minutes until crisp and golden brown.
Enjoy
Serve the oliebollen nice and warm and, if you like, dust them with the Zoetpoeder® mixed with a little cinnamon.
Enjoy your meal!
Tip:
You can also dip a slice of apple in the batter for the most delicious apple fritters.