🍩 Scroll 003: Oliebollen — The Reveler’s Lanterns

Ingredients

• 500 g (4 cups) all-purpose flour
• 7 g (2¼ tsp) instant yeast • or 10 g (3 tsp) active dry
• 60 g (¼ cup) sugar
• 2 large eggs, room temp
• 400–450 ml (1⅔–2 cups) lukewarm milk • optional: swap 100 ml with light beer for lift
• 1 tsp fine salt
• 150 g (1 cup) raisins/currants, soaked 10 min, well dried
• 1 small apple, peeled & finely diced (optional but classic)
• Zest of ½ lemon or orange, and 1 tsp vanilla (optional)
• Neutral frying oil (sunflower/rapeseed), ~1.5 L
• Powdered sugar, for generous dusting

Method

1. Wake the batter: In a large bowl whisk milk, eggs, sugar, salt (activate active-dry yeast first in warm milk 5–10 min; instant can go straight in with flour).
2. Beat: Add flour (and yeast if instant). Beat with a wooden spoon until smooth, thick, and sticky, 2–3 min. Stir in zest/vanilla.
3. Fruit in: Fold in dried raisins/currants (and apple). Cover and let rise warm until doubled, ~60–75 min.
4. Heat oil: 175–180°C / 345–355°F in a deep pot. Use two spoons or a scoop to drop golf-ball-size portions; don’t crowd.
5. Fry & finish: 4–5 min total, turning, until deep golden (centers ~95°C/203°F). Drain on rack, dust lavishly with powdered sugar. Serve warm.

Craft cues: Greasy? Oil too cool—raise to 175–180°C. Raw centers? Smaller scoops or a minute longer. Fruit sinking? Pat very dry and fold in right before frying. Day-two revive: 5–6 min at 160°C / 320°F.