Dutch Olie-koecken doughnuts
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ingredients
Pot = 250 ml
1.5 packets dried yeast 1/2 cup warm water a little sugar 8 tbsp butter 1.25 cups raisins 4 cups plain flour 1/4 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 1.5 cups milk 1 cup chopped almonds 3 pcs medium apple oil for frying powdered sugar for coating
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While reading the Miniaturist book, I was intrigued by the description of the recipe for olie-koecken cookies made by their maid. Eventually I managed to find it on the internet as well. I also recommend it to people who don’t like doughnuts. This dough is softer and especially lightened up by the raisins and apples. They taste really fantastic!
1.
Place the raisins in a pan and cover them with water. Bring to the boil and simmer for a minute. Then leave them in this hot water for five minutes and strain them. This will make them softer and give them a stronger taste.
2.
Mix half a cup of warm water with the sugar and add the yeast to it. Stir and leave to sour. Put the butter in another bowl and melt it. Let it cool down.
3.
Dump the raisins onto a paper towel and dry well. Then add a tablespoon of plain flour to them and mix them together.
4.
Clean the apples and cut them into small cubes.
5.
Dump the flour into a bowl and add all the spices. The ginger can also be dried. Stir everything together.
6.
Add the butter and sourdough starter to the dough. Warm the milk to room temperature and pour it into the base. Stir everything together for a thicker dough.
7.
Stir in the almonds and raisins.
8.
Add the apple pieces.
9.
Mix and knead the dough well. Sprinkle the top with flour, cover with a tea towel and leave to rise for an hour.
10.
Pour the oil into the pan and heat it up. Using a tablespoon, put small pampers in it. Fry until golden.
11.
Take out the hot doughnuts and put them on a paper towel. Let them drip off the oil. If you have any fallen raisins left in the oil, take them out.
12.
Let the scones cool and roll them in sugar. Alternatively, spread them out on a tray and sprinkle sugar on both sides.
13.
The doughnuts are pleasantly crunchy thanks to the almonds and the fruit adds a great flavour.
