1. Soak the sultanas in water for a few hours beforehand.
2. Pour the milk into a microwave proof container and heat until
3. Add the white sugar, butter, eggs, cinnamon and salt and stir until
all ingredients are dissolved.
4. Dissolve the yeast separately in some luke-warm milk.
5. Pour the flower into a large pan (the dough will rise 2 to 3
times its initial volume).
6. Pour the milk mixture over the flower and stir it with a
wooden spoon into an even mixture.
7. Add and stir in the yeast mixture, and after that the sultanas.
8. Cover the bowl with a damp cloth and leave the dough to rise in
a warm place for an hour.
9. Heat the oil to 190°C (375°F).
10. Shape the dough with two (water wet) spoons into small balls and
drop them into the oil.
11. Turn them over when brown. Cut the first few open to see how long you
should fry them.
12. Drain the oliebollen on tissue paper, then sprinkle them with icing
While the oil is heating : wet your hand under the tap and flick some water droplets onto the oil. When the oil instantly splutters and crackles it has the right temperature. (This is also the right temperature for frying Dutch crockets and biterballen.)
© 2010 Michael Furstner