Oliebollen (Dutch Fried Dough Balls)

Step 1

Pour 0.75 cup of warmed whole milk into a large mixing bowl. The milk should feel warm to your pinky finger—about 110°F. Sprinkle 2.25 teaspoons of instant yeast over the surface and let it sit for 1 minute, then stir gently. You should see it dissolve and begin to look creamy after about 30 seconds.

Step 2

Add 3 tablespoons of granulated sugar, 2 large eggs at room temperature, 2 tablespoons of melted unsalted butter, and 0.5 teaspoon of fine sea salt to the yeast mixture. Whisk together until well combined.

Step 3

Add 2 cups of all-purpose flour to the wet ingredients. Using a wooden spoon or stand mixer fitted with a paddle attachment, stir until a thick, sticky batter forms—it will look more like a thick cake batter than a traditional dough. Stop when you don't see any visible dry flour streaks. The dough should be too sticky to knead by hand.

Step 4

Cover the bowl with a damp kitchen towel and set it in a warm spot (ideally 75-80°F) for 30 minutes. The dough should rise noticeably and look puffy and airy—you may see bubbles on the surface.

Step 5

While the dough rises, prepare your mix-ins. Peel and core 2 medium granny smith apples, then cut them into 1/4-inch dice—you want small, uniform pieces so they distribute evenly. Toss the diced apples with 1 tablespoon of fresh lemon juice in a small bowl to prevent browning.

Step 6

Add 0.5 cup of golden raisins and 0.5 teaspoon of ground cinnamon to the apples. Toss gently to combine. Set aside.

Step 7

Fill a heavy-bottomed Dutch oven or large, deep pot with 2 quarts of neutral oil (peanut or vegetable work best). Attach a deep-fry or instant-read thermometer to the side of the pot. Set the pot over medium-high heat and bring the oil to 350°F. This should take 15-20 minutes. Use a thermometer—guessing the temperature is how batches turn soggy instead of crispy.

Step 8

Once the risen dough has rested for 30 minutes, gently fold the apple-raisin mixture into it using a rubber spatula. The batter will be sticky and studded with fruit—don't overmix, just fold until evenly distributed.

Step 9

Working with oiled hands or two oiled spoons, carefully form the first oliebollen: scoop about 2 tablespoons of batter into your palm or one spoon, then use a second oiled spoon to gently scrape it into the hot oil. The ball doesn't need to be perfectly round—slightly irregular shapes are traditional. Fry 4-5 at a time, leaving space between them so they can float freely.

Step 10

Fry for 2-3 minutes on the first side until deep golden brown. You'll hear a gentle, steady sizzle. Use a slotted spoon or spider skimmer to gently flip each ball. Fry for another 1-2 minutes on the second side until it's also deep golden brown all over. The total frying time is usually 3-4 minutes per batch.

Step 11

Transfer the cooked oliebollen to a wire rack set over a sheet pan lined with paper towels. Let them drain and cool for 1-2 minutes—they'll firm up slightly as they cool and the oil drains away.

Step 12

Repeat with the remaining batter in batches, making sure the oil returns to 350°F between batches. If the oil cools below 340°F, the oliebollen will absorb oil and taste greasy; if it goes above 360°F, the outside will burn before the inside cooks through.

Step 13

Place 0.5 cup of powdered sugar in a fine-mesh sieve. Working with 2-3 warm oliebollen at a time, dust them generously with powdered sugar, coating all sides. The powdered sugar will stick best to the still-warm, slightly tacky surface.

Step 14

Arrange the finished oliebollen on a serving platter or in a paper cone lined with parchment. Serve immediately while still warm and crispy outside. These are best enjoyed within 30 minutes of frying, when the contrast between the crispy exterior and fluffy, fruit-studded interior is at its peak.