In my younger years it was tradition that my father popped into his tool shed to bake those old familiar and typical Dutch ‘oliebollen’ on New Year’s Eve. Delicious, crispy and with an occasional burnt raisin. When I became vegan 15 years ago these ‘oliebollen’ immediately were veganised and I would love to share that recipe with you!
Dear you, let’s go for a kick ass, Plant Powered, super loving 2017.
1 apple, peeled and cut into small pieces + sprinkled with a little bit of lemon juice
150 gr raisins
1 sachet of yeast
2 tsp cinnamon
1 tsp sugar cane
1 tsp salt
500 gr whole wheat flour, sieved
500 ml of soy milk, at room temperature
3 tbsp applesauce, at room temperature
1 tbsp extra whole wheat flour, sieved
Stir apple pieces and raisins into flour with a tablespoon.
Mix in a bowl whole wheat flour, yeast, sugar, cinnamon and salt. Make some space in the center and pour in the soy milk and apple sauce. Stir well from the inside out with a wooden spoon until a smooth batter. Add the raisin/apple mixture.
Cover the bowl with a clean tea towel and let rise for about 1 hour in a warm, draft-free place until the mixture has doubled.
Make sure the fryer contains fresh sunflower oil and put the pan or the fire. Heat up to 175 degrees Celsius. Put bowls aside with some paper towels. Dip a ice-cream scoop first into the hot oil. Spoon a scoop of the batter and let it slide into the hot oil. Bake about five ‘oliebollen’ per shift and until golden brown. Halfway through the baking time, the ‘oliebollen’ will naturally start flooting, if they don’t, then help them up. Remove with a slotted spoon from the hot oil and drain on kitchen paper. Serve warm with powdered sugar.
Makes about 20 to 25 ‘oliebollen’.