Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Oliebollen (Dutch Doughnuts)




Source of Recipe


internet


List of Ingredients




1 cake of yeast (2/3 oz.)
1 cup milk
2 1/4 cups flour
2 teaspoons salt
1 egg
1 1/2 cups currants and raisins (washed)
1 tart (Granny Smith) cooking apple
fat for deep frying
confectioner's sugar


Recipe



Blend the yeast with a little lukewarm milk.
Sift the flour and the salt.
Add the milk, mix to a batter with the yeast and egg.
Add the currants, raisins, and peeled, minced apple.
Leave the batter in a warm place to double its size.
Heat the fat to 375 F. Put two metal spoons into the batter.
Shape balls with the two spoons and drop them into the fat.
Fry themn for 8 minutes until brown.
The doughnuts should be soft and should not 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
sifted confectioner's sugar.
Eat them hot, if possible.
Oliebollen are a traditional treat on New Year's