Oliebollen

Ingredients for 8 servings:

• 500 g flour (preferably whole wheat)
• 25 g yeast (alternatively 1 packet of dry yeast)
• 250 ml milk, lukewarm
• 100 ml juice (apple syrup), alternatively 50 g sugar
• 2 eggs
• 1 pinch of salt
• 1 packet of vanilla sugar
• 60 g butter, soft
• 2 tbsp Calvados or Cognac
• 2 large apples (e.g. Boskop)
• 500 ml fat for frying (can be more)
• 100 g currants
• 100 g sultanas

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Apple fritters

Combine flour, yeast, milk, apple syrup or sugar, eggs, salt, and vanilla sugar in a bowl and make a dough. Add butter at the end, if desired. Stir the dough until smooth and bubbly. Cover with a cloth and let it rise in a warm place for at least 1 hour (it should at least double in size). In the meantime, rinse the currants and sultanas (alternatively, you can use 200 g of unsulphured raisins) in a sieve, dry them on kitchen paper, and let them rest in a small bowl with the Calvados or cognac, covered. Peel the apples, remove the cores, and cut them into small pieces or even coarsely grate them—I use cubes with edges of about 5-8 mm. Heat the frying oil in a saucepan to approximately 160-170°C (if the oil is too hot, the pastry will be too dark). After the dough has risen, stir it thoroughly again, then add the raisins and apple pieces. Using two tablespoons (placed in the hot oil first), form small balls from the dough and fry in the oil, turning regularly, until golden brown. Drain on a thick layer of kitchen paper and dip in a little sugar. Note: Oliebollen are apple fritters from Holland. A traditional New Year’s pastry.