New Year Doughnuts - Oliebollen
You can’t set foot in the Netherlands in the festive period without encountering these Dutch doughnuts, even though it’s on New Year’s Eve that they are most traditionally eaten; indeed, it’s said that the whole of the kingdom smells of frying and icing sugar on New Year’s Eve. I make my Oliebollen slightly smaller than is customary, and without the dried fruit that’s traditionally added, since that is the way I like them. By all means, though, add about 2 tablespoons each of raisins and currants which you’ve soaked overnight in 2 tablespoons of rum or orange juice (folding the plumped-up fruit into the dough once it’s mixed up and ready to prove) if you should so prefer. And while they are meant to be ball-shaped, I love it when the dough drips a little as they go into the pan, making super-crunchy spikes in the hot oil.
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