Dairy-Free, Nut-Free Oliebollen
Deep-fried doughnuts that are a New Year's Eve tradition in the Netherlands. Modified to be dairy and nut free!
Ingredients
- 500 g All-Purpose Flour
- 10 g Dry Yeast
- 50 g Sugar
- 1/2 tsp Salt
- 400 ml Dairy-Free Milk
- 2 tbsp Egg Replacer
- 100 g Raisins
- 50 g Candied Lemon Peel
- 1000 ml Vegetable Oil
- For dusting Powdered Sugar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine flour, dry yeast, sugar, and salt.
- 2In a separate bowl, whisk together dairy-free milk and egg replacer.
- 3Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
- 4Stir in raisins and candied lemon peel.
- 5Cover the bowl and let the batter rise in a warm place for about 1 hour.
- 6Heat vegetable oil in a deep fryer or large pot to 175°C.
- 7Drop spoonfuls of batter into the hot oil.
- 8Fry oliebollen until golden brown on all sides, about 4-5 minutes per batch.
- 9Remove oliebollen with a slotted spoon and drain on paper towels.
- 10Dust with powdered sugar and serve warm.
Substitutions
Milk → Dairy-Free Milk
Egg → Egg Replacer
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