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Catholic Recipe: Oliebollen I

    INGREDIENTS

  • 1/4 cup milk
  • 3 tablespoons sugar
  • 3 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1-1 1/2 cups flour
  • 1/2 tablespoon active dry yeast
  • 1 egg
  • 1 egg yolk
  • 3 tablespoons dark raisins
  • 3 tablespoons chopped mixed candied fruit
  • vegetable oil for deep frying
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • Details

  • Yield: 20 doughnuts
  • Prep Time: 1-1 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: America

Dutch by origin, these doughnuts became an American favorite in eighteenth-century New York. You'll find them a delight for New Year's Eve snacking. These two recipes (see link for Oliebollen II) are similar, but this one includes candied fruit and the other includes fresh apple and cream. -Kathy Cutler

DIRECTIONS

1. Heat milk, sugar, butter, and salt to hot (120-130 degrees). Combine 3/4 cup flour and yeast in mixing bowl.

2. Combine flour mixture, milk mixture, egg, and egg yolk. Mix thoroughly.

3. Add enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth - about 10 minutes.

4. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double - about 30 minutes.

5. Knead in raisins and candied fruit. Let rest for 10 minutes. Shape into 20 equal balls. Heat vegetable oil to 375°F. Using a slotted spoon, carefully drop the balls (5 or 6 at a time) into the oil. Fry about 3 minutes, turning until golden brown all over.

6. Drain on several paper towels. Combine sugar and cinnamon, and dust doughnuts while warm. (I often dust doughnuts by shaking them in a lunch-size paper bag with this mixture.)

Recipe Source: Festive Bread Book, The by Kathy Cutler, Barron's Educational Series, Inc., 1982
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