Old Style Oliebollen

These are from Holland and are a doughnut-like pastry.

Step: 1

Tear yeast into small pieces; stir into warm water until dissolved. Add beer; let stand for 5 minutes.

Step: 2

Stir hot water and raisins together in a bowl; let stand until plumped, about 5 minutes. Drain any excess water.

Step: 3

Combine flour and salt in a large bowl; stir in yeast mixture and beaten eggs. Mix in raisins and apple. Cover with plastic wrap; leave dough in a warm place to rise, 8 hours to overnight.

Step: 4

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Shape scoops of dough into golf-ball-size balls using 2 metal teaspoons; drop carefully into the hot oil. Fry until golden brown, 7 to 8 minutes. Transfer to a paper-towel-lined plate. Dust with confectioners' sugar.

Per Serving: 483 calories; protein 6.6g; carbohydrates 70g; fat 19.7g; cholesterol 31mg; sodium 211.3mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.