Oliebollen Similar To Beignets Recipes

Steps:

• Microwave 1 cup of the milk in a small microwave-safe bowl until warm (between 110 to 115 degrees F), about 1 minute, then stir to even out the temperature. Add the yeast and 1 teaspoon of the granulated sugar, stirring just enough to hydrate the yeast. Let bloom for 8 to 10 minutes.
• Sift the flour, salt and remaining granulated sugar into a large bowl. Make a well in the center of the flour mixture and add the yeast mixture, eggs and remaining 1 cup milk. Stir the batter to combine and continue to mix until the consistency of a sticky pancake batter, about 3 minutes. Add the currants and orange peel and stir until fully combined, about 1 minute more. Cover the bowl with a slightly damp kitchen towel and put a plate on top to seal in the humidity. Leave it in a warm spot to rise until doubled in size, about 1 hour.
• When the batter has risen, stir it a couple of times to deflate it a little before frying.
• Meanwhile, heat about 2 inches of oil in a deep Dutch oven to 360 degrees F; line a baking sheet with a rack.
• Gently drop 8 to 9 heaping tablespoons of batter (see Cook's Note) into the oil and cook, flipping halfway through, until a deep golden brown, 3 to 4 minutes; the oliebollen will be rounded with some wild edges. Place them on the cooling rack for a few minutes, then transfer them to a large bowl with about 2 tablespoons of the confectioners' sugar and toss to coat in the sugar. Return them back to the cooling rack to finish cooling; the steam from the oliebollen will help create a nice glaze with the sugar. Repeat with the remaining batter and confectioners' sugar, making sure to bring the oil back to 360 degrees F before frying each batch. Serve warm or let cool completely before storing in a paper bag to serve later.

Steps:

• Dissolve the yeast cakes (or dry yeast) in lukewarm water, mix all the ingredients into a soft dough.
• Let sit in a warm place until it rises to about double in size.
• Use two greased tablespoons to form the ball shape. Drop carefully into deep hot (360º F) fat.
• Fry until brown (turning if necessary- usually they turn by themselves). This should take 5 - 8 minutes.
• Drain on paper towels for a moment.
• Sprinkle heavily with powdered sugar and serve hot.
• This batch serves a large crowd.
• You can easily cut the recipe in half.

Steps:

• Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
• Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
• Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.

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.