Oliebollen (Dutch Fruit Fritters)
Source of Recipe
Bernard Clayton's New Complete Book of Breads
List of Ingredients
Makes 36 fritters
3 1/2 cups all-purpose or unbleached flour, divided
2 packages dry yeast
1 teaspoon salt
1/2 cup nonfat dry milk
1/4 cup granulated sugar
1 1/2 cups (120- to 130-degree) water
3 eggs, room temperature
1 quart or more vegetable oil
1/4 cup raisins
1/4 cup currants
1/4 cup chopped candied orange peel
2 tablespoons grated lemon peel
Recipe
Measure 2 cups flour into large bowl of an electric mixer. Add yeast, salt, dry milk and sugar. Stir in hot water.
Beat eggs in a small bowl; pour into the flour mixture and combine. The batter will not absorb the eggs immediately but keep beating with the flat paddle until the eggs are incorporated. Add more flour, a small portion at a time, to make a heavy batter that can be spooned later into the hot fat.
Cover mixing bowl with plastic wrap and put aside to let the batter rise to double its volume, 1 hour.
Heat oil in a large skillet to 375 degrees. Stir down the batter with a heavy wooden spoon. Add raisins, currants, orange and lemon peels.
Drop rounded teaspoons of batter into the hot fat. Cook until fritters are puffed and both sides are golden brown, 3 minutes per side.
Drain on absorbent paper; serve.
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