Sunday, November 30, 2008

Dutch Doughnuts or fritters with yeast -Oliebollen

Dutch Doughnuts with yeast
Dutch Doughnuts with yeast,
originally uploaded by Lakenvelder.
Oliebollen made with yeast.

This recipe makes a huge amount or 6 to 7 dozen. If you are not making for a crowd I suggest making half of the portions. You can change or omit any of the fruit as desired.

2 packages of instant yeast
2 cups lukewarm water or milk1/2 cup sugar
2 eggs, slightly beaten
1/2 cup shortening, softened
7 to 71/2 cups, sifted flour
2 teaspoons slat
4 cups chopped uncooked apples
1 1/4 cups raisins
1 cup currants
oil for deep-frying
powdered sugar or cinnamon sugar.

Blend the yeast with the water or milk, Sir in sugar, eggs and softened shortening. Mix the flour and salt and add the the yeast mixture and mix until well blended. Add the apples, raisins and currants, Let batter rise until doubled in a warm place. Break off by spoonfuls and deep-fry in hot oil, 3754 degrees F. until golden brown. Drain on absorbent paper and roll in sugar.

1 comment:

  1. Hmm, might experiment with a gluten-free version of this. Looks delicious!


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