Olie Bollen Dutch Fritters Recipes

OLIEBOLLEN (DUTCH DOUGHNUTS)

Steps:

• Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
• Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
• Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.

OLIE BOLLEN

Steps:

• Warm oven on lowest possible temperature setting.
• Dissolve the yeast in the warm water in a small mixing bowl. In a large mixing bowl, combine flour, sugar, and salt. Add the eggs, yeast mixture, and milk; beat with an electric mixer until blended.
• Turn off the oven. Cover the prepared dough with a greased piece of plastic wrap, and place the bowl of dough on the lowest rack of the warmed oven. Allow to rest and rise for 1 hour.
• Heat the oil for frying to 350 degrees F (175 degrees C) in a heavy bottomed, deep skillet.
• Mix the apples and raisins into the dough. Then, carefully slide the dough by heaping teaspoons into the preheated oil. Do not crowd the pan. Fry the fritters until they are golden brown, about 2 minutes per side. They should turn over on their own when they are ready to brown on the other side, but keep an eye on them and flip them as necessary. Remove them to a paper towel lined plate and repeat with the remaining dough. Dust with sugar while warm.

OLIE BOLLEN (DUTCH FRITTERS)

Steps:

• Dissolve yeast and sugar in water.
• let stand in warm place for 30 minutes.
• Combine eggs, milk, syrup, raisins and yeast mixture in large kettle. Sift flour and salt into mixture and mix well for 2 to 3 minutes.
• Test a spoonful of dough to see if it will fall in lump form from the spoon.
• If not, add a little more water or milk.
• Let rise in warm place for 2 hours.
• Drop by tablespoonful into deep, hot fat. Fry until brown.

OLIE BOLLEN

Steps:

• Mix flour, sugar, salt, and yeast.
• Add liquid and eggs.
• Let rise 30-45 minutes.
• Add remaining ingredients.
• Drop by tablesponfuls into hot oil in deep fat fryer heated to 375 degrees. As they cook on one side they will typically turn on their own to the other side. Cook until brown.
• Remove from oil onto paper towels.
• Place into bowl with granulated or powdered sugar.
• Cover the bowl and shake gently to coat the olie bollen.
• Serve warm.