Catholic Recipe: Oliebollen I
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
