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Dutch Oliebollen

Holidaycooking's picture
Ingredients
  All purpose flour 3 1⁄4 Cup (52 tbs)
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Milk 1 Cup (16 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Vanilla 1 Teaspoon
  Eggs 2
  Egg yolks 3
  Raisins 1⁄2 Cup (8 tbs)
  Chopped mixed candied fruits and peels 1⁄2 Cup (8 tbs)
  Cooking oil 2 Cup (32 tbs) (For Deep Fat Frying)
  Sugar 1⁄2 Cup (8 tbs)
  Ground cinnamon 1 Teaspoon
Directions

In large mixer bowl combine 2 cups of the flour and the yeast.
In small saucepan heat milk, shortening, the 1/3 cup sugar, and the salt just till warm (115°F to 120°F), stirring occasionally till shortening almost melts.
Stir in vanilla.
Add milk mixture, eggs, and egg yolks to dry ingredients in mixer bowl.
Beat at low speed on electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in remaining flour, raisins, and candied fruits and peels.
Cover; let rise till double (for about 30 minutes).
Drop from tablespoon into deep hot oil (375°F); fry for about 3 minutes, turning to brown all sides.
Drain on paper toweling.
While oliebollen are still warm, coat with mixture of the 1/2 cup sugar and the cinnamon

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Method: 
Fried
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian

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