Oliebollen recipe

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To make light, crisp Zeppoles, which are like a cross between doughnuts and fried dough, you need a little know-how—and two leaveners. Traditional Dutch Recipes, Zeppole Recipe, Cooks Country, Donut Toppings, Cookie Toppings, Weekend Meals, Dutch Recipes, Bread Making, Americas Test Kitchen

To make these light, crisp confections, which are like a cross between doughnuts and fried dough, you need a little know-how—and two leaveners. To create a light and airy version of these Italian fritters, we use two leaveners: baking powder and yeast. We fry the sticky dough at 350 degrees, which yields a crispy exterior that doesn’t get too dark by the time the interior has finished cooking. A dusting of powdered sugar lends a good deal of sweetness and makes the zeppoles worthy of any…

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