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Catholic Recipe: Dutch Fried Doughnuts

    INGREDIENTS

  • 1/2 cup milk
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1/4 cup warm water (105°-115°)
  • 1 package active dry yeast
  • 1 egg
  • 1-1/2 cups unsifted all-purpose flour
  • 1/8 teaspoon nutmeg
  • 3/4 cup golden seedless raisins
  • 1/4 cup chopped candied lemon or orange peel
  • 1 quart vegetable oil
  • granulated or confectioners' sugar or cinnamon-sugar
  • Details

  • Yield: 2 dozen doughnuts
  • Prep Time: 3 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Netherlands

Feasts

Also Called: Oly-Bollen; Olliebollen; Ole bollen

Homemade doughnuts are a traditional treat for Carnival or pre-Lent time.

DIRECTIONS

Scald milk; stir in brown sugar and salt; cool to lukewarm. Measure warm water into large warm bowl; stir in yeast; dissolve. Stir in milk mixture, egg, flour, and nutmeg. Beat vigorously 300 strokes or until batter is elastic and falls in sheet from spoon. Add raisins and candied fruit; mix well. Cover; let rise in warm place free from draft until doubled in bulk — about 1 hour. When doubled, do not stir down. Meanwhile, heat oil to 350°. Using 2 spoons, shape dough in 1-inch balls; drop immediately into hot oil. Dip spoons into hot oil each time before taking up dough, draining slightly, to prevent dough sticking to spoon. Fry doughnuts about 3 minutes, turning once, until golden. Drain on paper towels; roll while warm in granulated or confectioners' sugar or cinnamon-sugar.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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