Ingredients
Instructions
Prepare the Sponge:
- In a large bowl, mix the sourdough starter, sugar, 240g of flour, milk, and melted butter.
- Cover the bowl and let it rest at room temperature for 6 to 18 hours. An overnight rest is ideal for developing the sourdough flavor.
Heat Oil:
- Fill a deep pot or fryer with enough canola oil to fully submerge the oliebollen.
- Heat the oil to 360°F (182°C). Maintaining this temperature is crucial for a crisp exterior and cooked interior.
Mix Final Batter:
- Stir the egg, salt, baking powder, baking soda, cinnamon, and finely chopped apple into the rested sourdough sponge until everything is evenly combined.
Fry Oliebollen:
- To prevent sticking, dip two teaspoons into the hot oil first.
- Using the spoons, drop heaping teaspoonfuls of batter into the oil.
- Fry in batches to avoid overcrowding the pot. Cook each side for about 2 minutes or until they are a deep golden brown, flipping them halfway through.
Finish and Serve:
- Use a slotted spoon to remove the oliebollen and drain them on paper towels.
- Dust generously with powdered sugar while they are still warm.
Plating & Garnishing
- Powdered Sugar: Generosity is key here—dust them until they look like little snowballs.
- Dipping Sauces: While traditional on their own, a side of apple butter or a simple caramel sauce can be a delicious addition.
Tips & Optimization
- Sourdough Maturity: Using a mature, active sourdough starter will give you the best lift and flavor.
- Oil Temperature: If the oil is too cold, the oliebollen will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside is cooked.
- Apple Choice: Use a firm, tart apple like Honeycrisp or Granny Smith for the best texture and flavor contrast.
Safety & Quality
Safety & Quality: Be extremely careful when working with hot oil to prevent burns or fires. Ensure the oliebollen are cooked through to an internal temperature of 190°F (88°C) to ensure the sourdough batter is fully set.