OLIEBOLLEN

(Submitted by Loesje Shema)

MAKES ABOUT 20

Loesje writes: ”When I say “Dutch” I mean from the Netherlands. My dad, a naturalized American citizen, emigrated here from the Netherlands. Every New Year’s Eve we’d stay up late to watch the festivities in Times Square on TV (I still remember Guy Lombardo and his orchestra). At midnight we’d clink our glasses and drink champagne (the kids would have one sip worth in their glasses too, then switch over to sparkling cider) and we’d eat oliebollen, fresh and hot from the fryer. Oliebollen means “oil balls”; they are more like doughnut holes.“

INGREDIENTS

One package yeast

1 teaspoon sugar

1 cup milk, scalded, then slightly cooled

2-1/4 cups flour

1 to 2 teaspoons salt, according to taste

1 egg, slightly beaten

1-1/2 cups currants and raisins, washed and plumped

1 tart cooking apple, minced

Cooking oil

Confectioners’ sugar

Mix sugar and 1/4 cup of the scalded milk; dissolve yeast into it and let sit for 10 minutes, or until bubbly. In a bowl, sift flour and salt together, add remaining 3/4 cup milk, then add yeast mixture and egg. Add currants, raisins, and apple; let dough rise until double.

Heat cooking oil to 375° F in a deep fryer. Using two metal spoons, pick up and form a small ball of dough, then drop into hot oil. Turn dough once to fry until golden brown on both sides. Lift oliebollen out of oil with slotted spoon; drain on paper towels, then sift confectioners’ sugar over the oliebollen.

Note: For the raisins and currants, my mom also used to use candied citron and/or candied fruitcake mix, but my husband and kids hate it. I think they do either in Holland.

About Loesje: Loesje’s email address is loeloe@mchsi.com.

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.

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