Oliebollen Dutch Doughnuts
Ingredients:
2 1/4 cups all-purpose flour
1/4 cup sugar
1/2 tsp salt
1 tbsp active dry yeast
3/4 cup beer preferably dark beer
1/4 cup milk
2 large eggs
1/2 tsp vanilla extract
1 cup currants or raisins optional
Powdered sugar, for dusting
Vegetable oil, for frying
Instructions:
1 In a bowl, combine the flour, sugar, and salt.
2 In a separate bowl, dissolve the yeast in warm beer and milk. Let it sit for about 5-10 minutes to activate.
3 Beat the eggs and vanilla extract into the yeast mixture, then pour this into the flour mixture. Stir until smooth and sticky. If desired, fold in the currants or raisins.
4 Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
5 Heat vegetable oil in a large pot to 350F 175C. Carefully drop spoonfuls of dough into the hot oil, frying in batches for about 3-4 minutes on each side until golden brown.
6 Use a slotted spoon to remove the oliebollen and drain on paper towels.
7 Dust with powdered sugar and serve warm.
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