Traditional Oliebollen | Dutch Doughnuts

Oliebollen are a fantastic Dutch New Year’s Eve treat. These Dutch doughnuts are made from a thick yeast dough peppered with dried fruits and apples which is fried till perfectly golden.

Can you guess what I will be having for breakfast every day this holiday week? Oh yeah some oliebollen! Oliebollen is a Dutch doughnuts (or donut I never know) that is the quintessential Dutch treat for New Year’s Eve. Apparently over 80% of the Dutch population consumes oliebollen on between Dec 26th/Jan 06th. With this recipe I wish you my readers a very Tasty, Happy and Healthy New Year 2017!

Oliebollen

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Sweet Matcha mini donuts with chocolate

These Sweet Matcha mini donuts with chocolate glaze pack a lot of lovely matcha tea flavor in a small guilt free format.

Matcha is green tea from the Camellia sinensis, with the entire leaf transformed into a very fine powder. Unlike other teas derived from Camellia sinensis, matcha has not been fermented. This is not its only particularity, as true matcha is derived from tea leaves grown in the shade so that the leaves achieve a dark green color, which gives matcha its magnificent amino acids.

Matcha donut 2

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DB: Time to make the Donuts

Boy what a challenge this was. Not that is was hard to make but I cannot remember the last time I was so excited about a Daring Baker’s challenge. I have been wanting to make doughnuts for a while so this was awesome. I actually also disregarded (again) the rules and used a recipe I had found in a magazine a while back that I really wanted to try: Old Fashion Style Doughnuts. This recipe is from a French magazine called Coup de Pouce. Another reason why I wanted to do this recipe is because there is no yeast, so no waiting. The result is a denser doughnut which I prefer. I brought them to a party and they were a hit!

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious. If you want to try her recipes with yeast please click here.

And now it is time to make the Donuts!

Old Fashion Style Chocolate Doughnuts

Ingredients

* 4 cups flour, approx
* 1/2 cup cocoa powder
* 1 tbsp baking powder
* 1/2 tsp salt
* 1/4 tsp nutmeg
* 3 eggs
* 1 1/2 cups sugar
* 3 tbsp melted butter
* 1 1/2 cups milk
* frying vegetable oil
* powdered sugar

Preparation

1. In a bowl, sift together the flour, cocoa, baking powder, salt and nutmeg. In a large bowl, using an electric mixer, beat eggs and sugar until the mixture is pale and thick. Stir in melted butter and milk. Mixing on low speed, gradually add dry ingredients until dough forms a soft ball, less firm than the pastry (if necessary, add up to 1 cup flour t/250). Refrigerate for 30 minutes.

2. On a lightly floured surface, roll half the dough to about 3/8 inch (9 mm) thick. Using a floured cookie cutter about 3 inches (8 cm) in diameter, cut out donuts in the dough, then using a small floured cookie cutter about 1 / 2 inch (1 cm), cut holes in the center of each doughnut. Repeat this procedure with remaining dough. ** I happen to go to a cooking store the day before and found doughnut cutters which were a tab bigger.

3. In a large saucepan or deep fryer, heat oil to 365 ° F (185 ° C). Using a slotted spoon, dip the donuts, three or four at a time, into hot oil and cook for 1 minute per side or until browned. Remove donuts from pan and place on a plate lined with paper towels to absorb excess oil. Bake the doughnut holes in the same way.*** I also did some twists.

4. Place donuts on a wire rack and cool completely. Dust with powdered sugar if desired.

A note from Lori: I recommend placing your uncooked doughnut on your slotted spoon first and lowering it into the hot oil that way to reduce the chance of injury. Also, try to always turn the spoon away from you to reduce the chances of oil splashing back up.

On a lightly floured surface, roll half the dough to about 3 / 8 inch (9 mm) thick. Using a floured cookie cutter about 3 inches (8 cm) in diameter, cut out donuts in the dough, then using a small floured cookie cutter about 1 / 2 inch (1 cm), cut holes in the center of each donut. Repeat this procedure with remaining dough.