Dutch Donuts

Preparation

The best Dutch Donuts, or oliebollen, for New Year's Eve are homemade! Warm them up the next day in a lukewarm oven at 325°F/160°C for 5 minutes.

*This recipe originally ran in the Netherlands on HexClad.eu.

1. Soak the raisins in plenty of lukewarm water.
2. Reserve 1 tablespoon of flour. Whisk the remaining flour and cinnamon in the bowl of a mixer. Make a well in the center and add the milk, sugar, egg and yeast. Knead TK into a smooth batter using the mixer’s dough hook.
3. Drain raisins and pat dry. Toss with reserved tablespoon of flour. Fold raisins into the batter. Cover the bowl with a clean towel and let rise at room temperature for 1 hour, or until doubled in volume.
4. Heat oil in a HexClad 3.3QT/3 L Hybrid Deep Sauté Pan to 350°F/180°C. Carefully, dip an ice cream scoop or two tablespoons into the hot oil (to prevent sticking) and then scoop a ball of batter into the oil. Repeat three times to fry 4 donuts at once.
5. Fry, turning halfway through if the donuts don’t flip themselves, until golden brown and cooked through, 6 to 8 minutes. Drain the oliebollen on a paper towel-lined plate and repeat two times with remaining batter. 
6. Dust the warm donuts with confectioners’ sugar and serve warm or at room temperature.

TIP Add grated apple or pineapple pieces to the batter for a different twist.