Dutch oliebollen (beignets)

Preparation

1. Warm the milk until lukewarm. Dissolve the yeast in half of the milk, then add the sugar to this mix. Leave the yeast mix to rest in a warm spot for a short while. Peel the apple and cut into cubes.
2. Meanwhile, sieve the flour and salt into a big bowl. Make a small dip in the flour, then pour the yeast mix into it. Starting from the middle, and using a blender, mix the batter until smooth and clump-free.
3. Whisk the egg and the remaining milk into the batter. Then add the raisins, currants, apple cubes, and candied lemon peel to the batter. Cover the batter with plastic cling foil, and leave to rest in a warm place for at least 30 minutes.
4. Heat the oil in a deep frying pan (to 180C). With two oiled spoons, scoop a portion of batter and carefully slide it into the oil. Fry the beignets for about 6 minutes until golden. Place them on a paper kitchen towel and leave to drip. This recipe will make for approx. 25 beignets.
Serving suggestion
Serve warm and covered in powdered sugar.
Tip!
For variation add 50 grams of chopped nuts to the batter; exchange the candied lemon peel for candied orange slices or ginger in syrup.
Tip!
For a hearty version, exchange the fruits for parma ham and 100 gram of grated cheese.
5. Rating: 2.83/5 (18 votes)
   Rating 2.83/5
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