Doughnuts with cinnamon and rock candy
Start the year with a bang with these delicious homemade oliebollen (Dutch doughnuts) with cinnamon and rock candy. Easy to make and perfect to serve to your guests on New Year's Eve!
Preparation
Dissolve the yeast in the lukewarm milk and let it stand for 10 minutes.
In a large bowl, combine the flour, brown sugar, and a pinch of salt. Gradually whisk in the milk and yeast mixture until the batter is smooth and lump-free. Then add the egg and mix.
Cover the bowl and let it rise in a warm place for 1 hour, until the batter has doubled in volume.
Heat a pan of oil or a deep fryer to 180°C (350°F). Using two spoons or an ice cream scoop, scoop nice balls of batter directly into the hot oil. It's helpful to dip the spoon in the oil briefly before scooping, so the batter slides off easily.
Fry the oliebollen for about 5 minutes, turning them halfway through. Drain them on paper towels and sprinkle with fresh cinnamon and rock sugar.
Variatietip
Maal ook wat van de kaneel door het beslag voor een optimale kaneelsmaak in de oliebollen.
Ingredients
- 500 gram bloem
- 500 ml melk, lauwwarm
- 7 gram gedroogde gist
- 1 ei
- 2 el lichtbruine basterdsuiker
- Verstegen kaneel molen
- Kandij
- Snufje zout
Supplies
- Deep fryer or sunflower oil for frying
- Ice cream scoop (optional)
Products used in this recipe
€3,79