Dutch oliebollen-style doughnuts — light, yeasted batter dropped into hot oil and fried into golden, fluffy balls. A simple, comforting treat.
Preparation
- Place the flour in a large bowl with the yeast and sugar. Heat the milk to lukewarm if cold, then mix it into the flour bit by bit until smooth. Add the salt and mix with a wooden spoon until the batter is smooth and liquidy.
- Cover with a clean tea towel and leave in a warm spot for about an hour to rise.
- Heat a deep fryer or oil in a large pot to 180°C (350°F).
- Stir the batter through, then scoop it with two spoons or an ice cream scoop and carefully drop into the oil (dipping the spoons in the oil first helps the batter slide off). Don't overcrowd the pan. Once one side is golden brown it usually flips itself; if not, help it with two forks.
- Lift the doughnuts out once golden brown all over and drain on kitchen paper.
