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Oliebollen (Dutch Doughnuts)


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Ingredients

25 portion(s)

  • 400 g plain flour
  • 2 tsp salt
  • 20 g fresh yeast, Or 8g dry yeast
  • 300ml Milk
  • 1 tbsp sugar
  • 2 eggs
  • 200 g raisins
  • 1 Larger green apple, Peeled, cored and cut into small cubes
  • 3 litres sunflower oil, For deep frying
  • Icing Sugar to Dust
  • 6
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

  1. Place milk, sugar and yeast into bowl Closed lid 4 mins/sp 3/37 degrees

    Add flour, salt and eggs Closed lid 20 seconds/sp 3 to combine

    Knead Dough mode 8 min

    Add raisins and apple Closed lidDough mode2 mins

    Allow dough to double in size (approx 1 hour)

    Heat oil in deep fryer to 170 degrees

    Dip 2 spoons into the oil, then use to shape dough

    Drop into oil, fry for approx 6 minutes or until deep golden colour

    Drain oliebollen on paper towel, dust with icing sugar and serve

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • These are delicious... thank you for a great...

    Submitted by cheeseplease on 2. January 2019 - 21:50.

    These are delicious... thank you for a great recipe. My daughter said they were as good as the ones we had in Amsterdam!! I made one batch without raisins and another one with (no apple in either) and they turned out perfect.

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  • Great recipe. The real Dutch

    Submitted by mix on 25. December 2015 - 16:06.

    Great recipe. The real Dutch Oliebollen. Thanks a lot for adapting it to Thermomix.  tmrc_emoticons.) Happy New Year. 

    I'd bake them 4-5 minutes next time. 6 is too long imo. 

     Another hint: soak the raisins for 10 minutes, 3 days prior to baking. Then drain most of the water and store in the fridge covered with cling wrap. This stops the raisins drawing moisture from the dough during the cooking process and leaves the doughnuts more moist and tasty. 

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