Traditional 'oliebollen' (literally, 'oil balls') have often been called the precursor of the donut, the popular American treat. In fact, it seems very probable that early Dutch settlers took their tradition over to the New World, where it evolved into the anytime-anywhere snack the donut is today.
We usually roll the cooked balls in sugar but you can dust them with icing sugar or cinnamon sugar.
| 5 tsps sugar |
| 2 small packets of dry yeast (or almost 2 tbsp) |
| 2 cups very warm water |
| 1 3/4 cups milk, scalded and cooled |
| 7 cups flour |
| 2 tsps baking powder, optional |
| 1/2 cup sugar (minus the 5 tsp) |
| 1/2 cup lard or butter |
| 4 eggs |
| 1 1/2 tsps salt |
| 4 cups raisins, coated with some flour to keep them from falling to the bottom of the dough (or chopped apples or omit fruit all together) |
| 8 cups oil (2 liters) |
| powdered sugar or granulated sugar for rolling just before you eat |
| cinnamon |
In a small bowl, mix the 5 teaspoons of sugar and yeast into the two cups warm water. Allow to stand for 10 minutes. Stir to combine.
Then mix in 2 cups flour to make a sponge. Cover the bowl with a damp dish towel and allow to rise in a warm area until light and bubbly. Once the dough has doubled, stir in the other ingredients and approximately 5 cups flour to make a stiff batter. Let rise until doubled and fry in deep, hot fat.
(Heat the oil in a large, deep pan or in a deep fryer. To check whether the oil is at the right temperature, stand the handle of a wooden spoon in the oil. If little bubbles form around it, the oil is ready.)
You will need two tablespoons to form and handle the dough, as well as a slotted spoon to remove the 'oliebollen' from the hot oil. Quickly dip the two tablespoons into the oil and form small balls of the dough with the oiled tablespoons, carefully scraping and dropping the dough into the hot oil. The 'oliebollen' will sink to the bottom of the pan and then pop right back up. You should be able to fry at least 6 'oliebollen' at a time, but don't crowd the pan. Fry until golden brown on both sides, carefully flipping when required. Drain on a tray lined with paper towels.
Sieve powdered sugar over the 'oliebollen' as well as a dusting of ground cinnamon, and serve warm. You can also roll the balls in granulated sugar.
Source: edieseveryday.blogspot.com
