Dairy-Free, Nut-Free Oliebollen

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
• 1 l Vegetable Oil
• For dusting Powdered Sugar

Instructions

1. 1In a large bowl, combine flour, dry yeast, sugar, and salt.
2. 2In a separate bowl, whisk together dairy-free milk and egg replacer.
3. 3Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
4. 4Stir in raisins and candied lemon peel.
5. 5Cover the bowl and let the batter rise in a warm place for about 1 hour.
6. 6Heat vegetable oil in a deep fryer or large pot to 175°C (350°F).
7. 7Drop spoonfuls of batter into the hot oil.
8. 8Fry oliebollen until golden brown on all sides, about 4-5 minutes per batch.
9. 9Remove oliebollen with a slotted spoon and drain on paper towels.
10. 10Dust with powdered sugar and serve warm.

Substitutions

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