Dutch Oliebollen with Raisins and Apple

What you need

• 500 g (4 cups) all-purpose flour
• 7 g (2 1/4 tsp) instant dry yeast
• 2 tbsp granulated sugar
• 1 tsp salt
• 400 ml (1 2/3 cups) whole milk, lukewarm
• 1 large egg
• 150 g (1 cup) raisins
• 1 tart apple, peeled, cored and diced into 1 cm (1/2 in) pieces
• 1.5 l (6 cups) sunflower oil, for deep frying
• 60 g (1/2 cup) powdered sugar, for dusting

Method

Restated from the original video

1. 1

   Cover the raisins with hot water and soak for 15 min. Drain and pat dry.

2. 2

   Whisk the flour, yeast, granulated sugar and salt in a large bowl.

3. 3

   Make a well in the middle. Add the milk and egg and beat with a wooden spoon until a thick, sticky, elastic batter forms, 3-4 min.

4. 4

   Stir in the raisins and apple.

5. 5

   Cover the bowl and leave it in a warm spot until the batter doubles and is full of bubbles, about 1 hour.

6. 6

   Pour the oil into a heavy pot to a depth of 8 cm (3 in) and heat it to 175 °C (350 °F).

7. 7

   Dip two spoons in the hot oil, scoop up a portion of batter the size of a golf ball, and slide it into the oil. Fry 4-5 at a time.

8. 8

   Fry, turning once or twice, until deep golden brown, 6-8 min. Cut one open to check that the middle is cooked, not doughy, and adjust the heat if they brown too fast.

9. 9

   Lift the oliebollen out with a slotted spoon and drain on paper towels.

10. 10

    Dust generously with powdered sugar and serve warm.

Imported from vegalifestyle.nl. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.