Oliebollen (Dutch Doughnuts)
(Shared recipe submitted by Loesje Shema.)
Loesje writes: "When I say 'Dutch' I mean from the Netherlands. (This is to differentiate between Pennsylvania Dutch, of German origin, and Dutch from Holland.) My dad, a naturalized American citizen, emigrated here from the Netherlands. Every New Year's Eve we would stay up late to watch the festivities in Times Square on television (I still remember Guy Lombardo and his orchestra). At midnight, we would 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 would eat oliebollen, fresh and hot from the fryer. Oliebollen means 'oil balls'. They are like doughnut holes."
- One package yeast
- 1 teaspoon granulated sugar
- 1 cup milk, scalded, then slightly cooled
- 2-1/4 cups all-purpose flour
- 1 to 2 teaspoons salt, according to taste
- 1 large egg, slightly beaten
- 1-1/2 cups currants and raisins, washed and plumped
- 1 tart cooking apple, minced
- Cooking oil
- Confectioners' (powdered) 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.
Notes: For the raisins and currants, my mom also used to use candied citron and/or candied fruitcake mix, as they do in Holland, but my husband and kids do not like it.
About Loesje: Loesje's e-mail address is email@example.com.
Click here for information and to browse all the shared recipes.