Oliebollen (Dutch Doughnuts)

Ingredients

• 2.5 cups All-Purpose Flour
• 2.25 tsp Active Dry Yeast
• 2 tbsp Sugar
• 0.5 tsp Salt
• 1 cup Lukewarm Milk (Dairy or Oat)
• 1 large Egg
• 2 tbsp Melted Butter
• 0.5 cup Raisins
• 0.5 cup Currants
• for frying as needed Vegetable Oil
• for dusting as needed Powdered Sugar

Instructions

1. 1In a large bowl, combine the 2.5 cups All-Purpose Flour, 2.25 tsp Active Dry Yeast, 2 tbsp Sugar, and 0.5 tsp Salt. Whisk them together until they are evenly distributed.
2. 2In a separate medium bowl, whisk together the 1 cup Lukewarm Milk, 1 large Egg, and 2 tbsp Melted Butter until well combined.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix with a whisk or spoon until you have a smooth batter with no dry lumps. This should take about 1-2 minutes.
4. 4Gently stir in the 0.5 cup Raisins and 0.5 cup Currants until they are evenly mixed throughout the batter.
5. 5Cover the large bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot and let the batter rise for 1 hour, or until it has visibly increased in size.
6. 6Pour enough Vegetable Oil into a large, heavy-bottomed pot to fill it about 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
7. 7Carefully drop rounded spoonfuls of the risen batter into the hot Vegetable Oil. Do not overcrowd the pot; fry in batches if necessary. Fry for about 3-5 minutes per batch, turning the oliebollen occasionally with a slotted spoon, until they are a deep golden brown all over.
8. 8Using a slotted spoon, carefully remove the golden-brown oliebollen from the hot oil. Place them on a plate lined with paper towels to drain any excess oil.
9. 9Arrange the drained oliebollen on a serving platter. Generously dust them with Powdered Sugar before serving warm.

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