Frugal Feasts

These light and fluffy oliebollen, more commonly known as Dutch doughnuts, are easy to make, and require only a handful of ingredients and a little kneading. They’re also an inexpensive alternative to the store-bought variety, but are just as delicious,

Makes 12 to 18 doughnuts

2 cups milk

7g active dry yeast

3 Tbsp sugar

4 cups cake flour

1 large egg

Pinch of salt

2ℓ vegetable oil, for frying 1 cup icing sugar

15ml water

100g white or milk chocolate

• Heat the milk in the microwave until it is warm to the touch. It shouldn’t be boiling or simmering.

• Add the yeast and sugar to the milk, stir and then set aside for 10 minutes.

• Sift the flour and salt into a mediumsized bowl. Using your hand or a spoon, make a well in the centre of the flour.

• Add the egg and the yeast mixture to the well. Stir slowly from the centre until the mixture has come together.

• Using your hands, knead the dough. You don’t have to remove the dough from the bowl to do this; just keep pushing down on it and turning it in the bowl. Do this for about three minutes.

By this stage, the dough should be wet. Don’t over-knead it, though, as this could make the doughnuts tough.

• Place the dough in a lightly greased bowl, cover with a tea towel and allow to rise in a warm place until it has doubled in size. Depending on room temperature and humidity, this can take anywhere from one to two hours. • Once the dough has risen, heat the oil in a pot or a deep fryer to 180°C. Form small to medium-sized balls of dough, and place them in the hot oil. After about three minutes, turn them over and allow them to fry for another three minutes before removing from the oil. Drain the doughnuts on a paper towel.

• In a bowl, mix the icing sugar and water until you have a thick paste. Add more water or icing sugar until you achieve the consistency you desire.

• In a separate bowl, melt the chocolate in the microwave in 10 to 20 second bursts, stirring between bursts to ensure that the chocolate doesn’t burn. • Once the doughnuts have cooled down, dip them into the chocolate or the icing sugar mixture. Serve and enjoy!