Oliebollen (Dutch New Year's Eve Fritters)

Ingredients

• 250g plain flour
• 8g instant yeast, SAF Gold
• 150ml whole milk, warmed
• 50ml dark rum or brandy
• 2 large eggs, beaten
• 40g unsalted butter, melted
• 15g caster sugar
• 3g sea salt
• 1g ground nutmeg, Banda Islands, freshly grated
• 100g raisins or currants, soaked in 50ml warm water 15 minutes
• 100g diced apple, Braeburn or Granny Smith
• 1 litre vegetable oil, for deep frying
• 50g icing sugar, for dusting
• 15g pearl sugar, Belgian (nibs), optional

Method

1. 1
   Combine flour, yeast, and sugar in bowl; pour in warm milk and rum; mix until shaggy dough forms; cover and let rest 10 minutes.
2. 2
   Beat in eggs, melted butter, salt, and nutmeg; knead by hand or mixer for 8 minutes until smooth and elastic; fold in drained raisins and diced apple; cover and proof at 25°C for 30 minutes until batter is bubbly.
3. 3
   Heat oil to 180°C in deep heavy pot or Dutch oven; use thermometer for accuracy.
4. 4
   Drop spoonfuls of batter (approximately 30g each, slightly larger than walnut-sized) into hot oil in batches of 4-5 (do not crowd); fry without stirring for 2 minutes until bottoms are golden.
5. 5
   Turn fritters gently with slotted spoon; fry for additional 2 minutes until puffed and deep golden-brown on all sides; transfer to wire rack lined with paper towels.
6. 6
   Drain remaining fritters in same manner, allowing oil temperature to recover between batches (2 minutes).
7. 7
   While still warm, dust generously with icing sugar; scatter pearl sugar over top if using (it will stick to warmth).
8. 8
   Serve hot as part of New Year's Eve celebration (December 31st) with strong coffee; traditionally eaten by Dutch and Belgian communities.