Delectable doughnuts for a New Year's treat, whether you're from Dutch heritage or not!
Prep Time15mins
Cook Time30mins
Resting Time6hrs
Total Time6hrs45mins
Course: Dessert
Cuisine: Dutch
Servings: 2-3 dozen
Author: Kresha Faber
Ingredients
1 ½cupssourdough starter
¼cupunrefined cane sugar
1 ½cupsall-purpose flour
⅔cupwhole milk
⅓cupmelted butter, cooled but still liquid
juice from half a lemon
1egg
½teaspoonunrefined sea salt
½teaspoonbaking soda
1apple, peeled and finely chopped (optional)
1cupraisins
powdered sugar, for dusting
6-8cupstallow, lard, or your favorite frying oil
Instructions
The night before you want to make your sourdough oliebollen (or at least 6 hours), mix the starter, sugar, flour, milk, butter, and lemon juice in a large non-reactive bowl. Cover and let sit at room temperature for 6-18 hours.
When you're ready to fry your oliebollen, heat enough fat to completely submerge the oliebollen to 360° F. (Yes, this is slightly lower than you typically fry doughnuts, but this is a more tender dough than some and you also want them to remain as soft as possible on the outside without becoming crunchy nor soaking up huge amounts of oil.)
Meanwhile, stir the egg, salt, baking soda, apple, and raisins into the sourdough sponge.
When the fat is hot, dip a teaspoon into the fat to keep the dough from sticking to the spoon, then drop the dough into the fat by heaping teaspoons. Let fry until deep golden brown, about 2 minutes, then flip the bollen over until the rest of the doughnut is brown, another 2 minutes or so.