Oliebollen - Dutch Doughnuts

20 Servings

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Oliebollen - Dutch Doughnuts Ingredients

2/3 oz Fresh yeast (1 cake)	1 1/2 c Currants and raisins,
1 c Milk	Washed
2 1/4 c Flour	1 Tart cooking apple
2 ts Salt	Oil for deep frying
1 Egg

Instructions for Oliebollen - Dutch Doughnuts

First blend the yeast with a little lukewarm milk. Sift the flour and salt. Add milk, mix to batter with yeast and egg. Add currants, raisins and peeled minced apple. Leave batter in a warm place to rise to double its size. Heat the fat to 375 F. (190 C). Put two metal spoons in the batter. Shape balls with the two spoons and drop them in the fat. Fry them for 8 minutes until brown. The doughnuts should be soft and shouldnt be grease soaked inside. If they are fried too slowly the crust becomes hard and tough and the doughnuts become greasy. Drain on absorbant paper. Serve them piled on a dish and cover thickly with confectioners sugar. Eat them hot, if possible. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Main Ingredient: GrainsCuisine: Uncategorized