Olie Bollen Recipes

Steps:

• Warm oven on lowest possible temperature setting.
• Dissolve the yeast in the warm water in a small mixing bowl. In a large mixing bowl, combine flour, sugar, and salt. Add the eggs, yeast mixture, and milk; beat with an electric mixer until blended.
• Turn off the oven. Cover the prepared dough with a greased piece of plastic wrap, and place the bowl of dough on the lowest rack of the warmed oven. Allow to rest and rise for 1 hour.
• Heat the oil for frying to 350 degrees F (175 degrees C) in a heavy bottomed, deep skillet.
• Mix the apples and raisins into the dough. Then, carefully slide the dough by heaping teaspoons into the preheated oil. Do not crowd the pan. Fry the fritters until they are golden brown, about 2 minutes per side. They should turn over on their own when they are ready to brown on the other side, but keep an eye on them and flip them as necessary. Remove them to a paper towel lined plate and repeat with the remaining dough. Dust with sugar while warm.

Steps:

• Mix flour, sugar, salt, and yeast.
• Add liquid and eggs.
• Let rise 30-45 minutes.
• Add remaining ingredients.
• Drop by tablesponfuls into hot oil in deep fat fryer heated to 375 degrees. As they cook on one side they will typically turn on their own to the other side. Cook until brown.
• Remove from oil onto paper towels.
• Place into bowl with granulated or powdered sugar.
• Cover the bowl and shake gently to coat the olie bollen.
• Serve warm.

Steps:

• Put flour in a bowl with the salt and make a well.
• Add the yeast, which has been dissolved in a little warm milk.
• Add remaining milk, currants and the apples if using.
• Beat to smooth and airy, cover and let stand in a warm spot for 1 hour.
• Heat oil in a deep pan until very hot and fry the oliebollen quickly-you want them golden and cooked through. Turn half-way through the cooking process.
• Remove and drain on paper towels.
• Sprinkle with powdered sugar.

Steps:

• Dissolve yeast and sugar in water.
• let stand in warm place for 30 minutes.
• Combine eggs, milk, syrup, raisins and yeast mixture in large kettle. Sift flour and salt into mixture and mix well for 2 to 3 minutes.
• Test a spoonful of dough to see if it will fall in lump form from the spoon.
• If not, add a little more water or milk.
• Let rise in warm place for 2 hours.
• Drop by tablespoonful into deep, hot fat. Fry until brown.

Steps:

• Sprinkle the yeast over 1/4 c milk and leave somewhere to combine by itself.
• Combine the flour and salt and add remaining milk and the egg.
• Add yeast mixture, raisins and apple.
• Mix well.
• Let stand in a warm place until doubled.
• Heat oil to 160 degrees for frying.
• Shape balls of batter with 2 metal spoons and drop them in the hot oil a few at a time.
• Deep fry for about 8 minutes.
• Drain on paper towel.
• Put powdered sugar in paper bag.
• Put the drained doughnuts in the sugar and shake to coat.
• Remove and let cool.
• Once cool, shake them in the sugar again.