I figured I could not leave the year 2017 without giving you the best recipe everrrr for olieballen. It’s a Dutch treat and doesn’t translate all that well. You could call them donuts as that is what it most closely resembles but they’re really not. I shared a recipe for these before about four years ago but this version is so so much better.
The end of 2017
In many ways 2017 has been a rather weird year. And if you ask me why that is, I can’t really put a finger on it. The beginning of the year I still struggled massively with walking and due to a change in my diet that improved enormously. Which makes me very happy. Although having said that, it is still a continuous struggle to keep at it. As soon as I stop eating properly for an extended period of time (as in more than two weeks) the ankle immediately plays up. That annoys me but if anything it is a good reminder of the power of food. That is also the reason or one of the reasons I started studying holistic nutrition and happy to report I got my diploma just a few weeks ago. Yay!
On that note you will be seeing more health related things here in the coming year. I have already signed up for the next course which will start in february. For now I have a few days of peace and quiet which is nice. I also find that I need to find a better work/play balance in the year to come. Plus I have to figure out what I want to do going forward. Lots of things to think about!
Which all have nothing to do with this delicious recipe so I will end with wishing you a wonderful Newyears Eve. Be safe and hope that 2018 will bring you everything you have ever dreamed of!
Apple cinnamon donuts
- 500 gr flour (2 cups)
- 500 ml (2 cups + 1 tbsp) full fat milk, at roomtemperature
- 7 gr (instant) yeast
- 7 gr salt
- 25 gr sugar
- 80 gr dried cranberries
- 80 gr raisins
- 1,5 tsp cinnamon
- 1 tsp of gingerbread spices (cinnamon, ginger, nutmeg, cloves, cardamom)
- 1 apple, peeled and cut into small cubes
- Place the flour in a large bowl and stir in the yeast, spices and the sugar.
- If the milk is still cold, heat it in a small saucepan until luke warm. Add little by little to the flour mixture until you have smooth batter. Add the salt and mix it with dough hooks or a wooden spoon until you have a smooth batter. It needs to be liquid.
- Now add the filling to the batter. Whisk everything with your wooden spoon until it is an airy mixture. Leave this to rest covered with a clean tea towel in a warm spot. It should rise for about an hour.
- Heat your fryer or place the oil in a large pan or wok. The oil needs to be at 180˚C (350˚F) to bake the donuts.
- Before baking stir through the batter just briefly and use an ice scoop or two tablespoons to make balls that you carefully lower into the oil. This works best if you dip the spoon you're using briefly into the hot oil before you scoop out the batter. That way it slides easily of your spoon. Don't add too many donuts into your pan or everything will stick together. Once one side is browned the donut should turn over automatically. If not, help it along with two forks. Bake each donuts roughly for 3-4 minutes on each side or until golden.
- Remove with a slotted spoon from the oil and leave to drain on kitchen paper. Dust with icing sugar before serving.