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Netherlands, Europe · Oliebollen (Dutch New Year's Doughnuts)

Baked Oliebollen Muffins with a Cinnamon-Sugar Crust

Oliebollen without the frying: the fluffy raisin and apple batter baked in a muffin tin, brushed with butter and dipped in cinnamon sugar for a crisp, sweet café-style top.

ServingsServes 2
Total cooking time35 min
Rising+ 1 h
DifficultyEasy

Method

  1. Soak the raisins in hot water for 10 minutes, then pat dry. Peel and core the apple and cut it into 5 mm dice.

  2. Pour the milk into a 14 cm pot and warm it over low heat for until lukewarm, about 37 °C. Off the heat, stir in the yeast and sugar and leave for 5 minutes.

    Add in this stepMilk 120 mlInstant dried yeast 3 gSugar (for the batter) 18 g

    low heat

  3. Put the flour and salt in a large bowl, pour in the milk mixture and the egg, and beat hard with a wooden spoon for , until smooth and elastic. Fold in the raisins and apple.

    Add in this stepPlain flour 125 gSalt ¼ tspEgg (beaten, then measured) ½Raisins 40 gTart apple ½

  4. Cover and leave somewhere warm for , until doubled.

  5. Preheat the oven to 200 °C for . Meanwhile, melt the butter and brush part of it thoroughly inside the muffin cups, right into the bottom and corners so the muffins release cleanly.

    Add in this stepButter, melted 7.5 g

    oven

  6. Without stirring hard, spoon the risen batter into 4 muffin cups, filling them three-quarters full. Smooth the tops into domes with a wet finger and leave for , until they rise to the rim.

  7. Bake in the oven at 200 °C for , until deep golden and a skewer pushed into the centre comes out clean. Leave them in the tin for 5 minutes, then turn out.

    oven

  8. Mix the sugar and cinnamon in a small bowl. Brush the tops of the warm muffins with the rest of the melted butter and press them into the cinnamon sugar. Eat warm.

    Add in this stepButter, melted 18 gSugar (for coating) 20 gGround cinnamon ½ tsp

Cook's tip

With a silicone muffin tin you need only a little butter. Chopped pear or dried cranberries can replace the apple. Store leftovers airtight and reheat at 160 °C for 5 minutes to crisp the tops again. Before sugaring, they freeze well for 2 weeks.

Cooking it at camp

Bake them at home and pack the cinnamon sugar separately; at camp, warm them in a lidded cast-iron pan or Dutch oven over low heat, then brush with butter and dip in the sugar. To bake from scratch on site, use paper cases in a Dutch oven with coals on the lid, but the heat is hard to control, so check often.