Ingredients

• 1 tsp (7 grams) yeast
• 4 T brown sugar
• 500ml lukewarm milk (regular or oat milk is fine)
• 500g flour
• pinch of salt
• 1 egg
• raisins – pre-soaked to soften (optional)
• several cups of sunflower/canola oil to cook them in (can be saved and reused multiple times)

Method

Dough

1. Add yeast, brown sugar, and warmed milk – let sit for a couple of mins to activate the yeast.
2. Mix in flour and salt – it should be sticky dough.
3. Add 1 egg.
4. Add more flour or water as needed until it’s just a bit sticky but still a dough.
5. Add raisins at this stage if using (plain is nice too).
6. Cover the bowl (ideally with a damp cloth) and let it rise in a warm place for an hour to ideally double in size.

Cooking

1. Heat the oil to 180 degrees (if they go dark within a few minutes then the oil is too hot and you should let it cool down so that the oliebollen can stay in long enough to cook the middle)
2. Use a wet spoon to scoop ball-ish shapes into the oil and cook for 5-6 mins turning regularly as needed. If you think it’s cooking faster chances are the oil is a bit too hot.
3. Once done set aside on paper towel to catch excess oil.
4. Serve with lots of icing sugar!