This dried mix helps you create a wonderful Dutch treat that has been eaten by the Dutch for many years. Some of the ingredients of this mix are whole wheat flour, dried yeast, potato starch and salt. All you need is some water, raisins and/or currants and oil to deep fry.
- Put the flour into a large bowl, add 2 cups/500 ml of lukewarm water (do not substitute with milk) and 9oz / 250 grams of steeped raisins and/or currants;
- Use an electric mixer to prepare a smooth batter;
- Cover the bowl with a piece of plastic foil or a kitchen towel and let the batter rise undisturbed and draft-free for 45 minutes at room temperature;
- Heat the oil to 375F/190C;
- Use an ice scoop or 2 table spoons, dip into hot oil and scoop a ball of batter;
- Let the ball of batter slide into the oil, dunk it once and repeat for as much as can be handled;
- Deep fry until golden brown (2 to 3 minutes), scoop them out and put them on absorbing paper;
- Repeat this procedure with the rest of the batter;
- Dust the oliebollen liberally with icing (powdered) sugar and serve them hot.
Substitute 1/2 cup (150 ml) of water with beer or substitute part of the currants and raisins with diced apple.