Oliebollen is a traditional Dutch treat and one of my personal favorites!
You will also see it spelled 'Olie-bollen'. This is a dutch pastry similar to a doughnut. It typically is a deep fried pastry filled with raisins or apples and dusted with sugar.
However, being gluten free I have missed out on eating this treat over the years, so I decided it was time to make a GF version.
First start by mixing up a gluten free flour base. Here is my favorite standby:
Take 4 cups of the gluten free flour mixture.
Add 1/2 cup of sugar,
4 tsp baking powder,
1 tsp salt.
Add 2 eggs
1 1/2 cups milk
1/4 cup canola oil.
Mix together by hand.
The dough should be sticky and thick. (This gluten free version will feel different than regular batter.)
Chop up 2 apples (the smaller you chop them the better) and add 1cup of raisins.
Fold the apples and raisins into the batter.
Drop a small spoonful into oil. Make sure the balls of dough are small. (Golf ball size) if they are too big the centers will not cook.
When the Olliebollen are cooked, 2-3 minutes, take them out with a slotted spoon and put them on a paper towel. When they are cool enough to touch roll in a cinnamon sugar mixture. Traditional Oliebollen are dusted with powdered sugar but I love the cinnamon sugar. I think it goes so much better with the apple flavor.
Now eat and enjoy. They taste best fresh and warm.
Try not to eat them all in one sitting! 😊