Catholic Recipe: Oliebollen II
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 are similar, but the first includes candied fruit (see link for Oliebollen I) while this one includes fresh apple and cream. -Kathy Cutler
DIRECTIONS
1. Combine 2 cups flour, yeast, sugar, salt, and lemon peel in mixing bowl. Heat milk, cream, and butter to hot (120-130 degrees).
2. Combine flour mixture, cream mixture, and egg yolks. Mix thoroughly. Add apples, raisins, and candied lemon peel.
3. Add enough remaining flour to make 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 45-60 minutes. Heat vegetable oil to 375 degrees.
5. Knead dough for about 3 minutes. Form dough into balls about the size of a walnut. Fry until crisp and brown on all sides.
6. Remove with slotted spoon and drain on paper towels. While still warm, coat with confectioners' sugar. (You can dust doughnuts by shaking them with confectioners' sugar in a lunch-size paper bag.)
Recipe Source: Festive Bread Book, The by Kathy Cutler, Barron's Educational Series, Inc., 1982
