See Also: Breakfast and Brunch · Cooking Club · Desserts
Oliebollen, or Vetbollen
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a Dutch fritter traditionally served New Year’s Eve or anytime of the year and especially for special days such as Mother's Day, etc. They can be made ahead and served several hours after cooking, or cook them right on the spot!
1 cup lukewarm water or milk
1/4 cup raw sugar
1 teaspoon sea salt
2 teaspoons active dry yeast
1 beaten egg
1/4 cup softened unsalted butter
1 chopped raw small apple
1/4 cup raisins
1/2 cup currants
3 1/2 to 4 cups unbleached all purpose flour
canola oil for frying, about 3 - 4 cups
Combine water, sugar, salt, yeast, and egg. Beat in the softened butter and then the fruits. Mix in the flour, dumping out onto a board to knead the flour into the mixture. Knead about 10 minutes. Allow to rest in a warm and draft free place, covered, until double in bulk, about 1 hour. Heat vegetable oil in a deep pan or deep fat fryer until it reaches 375 degrees. Break off the dough by spoonfuls and fry in the hot oil until browned. Roll in powdered sugar.
Recipe created 1994-12-27.
