Olliebollen Dutch Doughnuts Recipes

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.

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:

• In a small saucepan scald the milk remove from heat.
• Add the butter and the 1/4 cup sugar.
• Stir until butter is melted then set aside to cool.
• In a large bowl of an electric mixer combine the yeast and water let stand for 5 minutes.
• Mix in the cooled milk mixture.
• Mix flour with salt the 1/2 teaspoon cinnamon and lemon peel.
• Add half of the flour mixture to liquid mixture beating until well blended.
• Add eggs one at a time beating well after each addition.
• Stir in the apple, raisins and currents.
• Cover bowl put in a warm place to rise until double in size about 1 1/4 hour.
• Bring 2 inches of vegetable oil to a nice rolling simmer 1 tablespoon of dough at a time until golden brown.
• "Do not stir down dough".
• Use a 1 teaspoon of cinnamon in bowl to roll doughnuts in to coat a very light touch is recommended.

Steps:

• Mix yeast with a teaspoon of sugar, then add the lukewarm milk.
• Blend in half the flour and a good pinch of salt.
• Cover mixture and put in a warm place to rise.
• Beat the egg and remaining sugar together.
• When dough has risen, mix into it the egg-sugar mixture, melted butter, the rest of the flour, and the spice and currants.
• Leave to rise again.
• Knead until the dough is smooth and elastic.
• Divide dough into 18 equal-sized pieces.
• Roll each piece into a ball.
• Leave the balls in a warm place for 10 minutes.
• Heat the oil or fat to frying temperature.
• Fry a few doughnuts at a time, turning as necessary until they are pale golden-brown all over.
• Drain on soft kitchen paper (paper towels).
• Finally, roll them in castor sugar.