Dutch Oliebollen with Apples and Raisins

Prep Time: 10m + rising time | Cook Time: 20m | Servings: 40 small donut balls

Ingredients

• 14g yeast
• 1/4 cup water
• 1/2 tsp sugar
• 500g flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 cup water
• 1 cup beer
• 120g apple (1 small Granny Smith)
• 90g raisins or currants, soaked in water rum overnight
• Oil, for frying
• Fresh lemon juice
• Icing sugar

Instructions

1. Soak the raisins in hot water for at least 1 hour, or overnight in rum if you want rum and raisin oliebollen. Drain and set aside.
2. In a small bowl, mix the yeast, warm water and sugar. Let sit for 5–10 minutes until frothy. If it's not frothy, your yeast is likely inactive.
3. Peel and finely dice the apple into small cubes. Squeeze a little lemon juice (about half a small lemon) over the apple and toss to prevent browning.
4. In a large mixing bowl, stir together all the dry ingredients. No need to sift — use a spoon for faster, even mixing.
5. Pour in the yeast mixture, additional water and beer. Stir into a sticky, shaggy dough. Fold in the apple cubes and drained raisins. Scrape down the sides of the bowl, cover with a kitchen towel, and let rise until doubled in size (about 1.5 hours). Note that rising times may vary depending on your climate!
6. Once the dough has doubled, gently stir to deflate. Heat 3 inches of oil in a deep pot to 160ºC–170ºC. Using a small ice cream scoop (or two spoons), scoop small balls of dough into the hot oil. Fry for 2–3 minutes per side until golden. The dough will puff up 2–3 times larger as it fries. Fry in batches and drain on paper towel.
7. Let cool for 5–10 minutes, then dust generously with icing sugar until each one is coated in a little snow mound. Eat warm and enjoy every sugary bite!