Catholic Recipe: Dutch Fried Doughnuts
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
