Many of you think that the Jansens are super-hyper-obsessive about eating healthy.
Let me break that lie with the truth that on New Years Day, the Jansens make deep-friend doughnuts. In Dutch, “Ollie Bollen.”
Alas, we are not hosting our annual Ollie Bollen party today, but I would like to share the recipe that we have used over the years. Judy from Parma, Italy, found my blog and requested the recipe…so, Judy, this one’s for you! I hope your colleagues enjoy it as much as we do.
| Oliebollen (Dutch Doughnuts) |  |
| Submitted by: FlourGirl Rated: 5 out of 5 by 12 members |
Prep Time: 2 Hours Cook Time: 8 Minutes |
Ready In: 2 Hours 8 Minutes Yields: 12 servings |
“Ollie-bollen, or (Oliebollen) is a dutch pastry similar to a doughnut. It typically is a deep fried pastry filled with raisins and dusted with powdered sugar. Some modern variations serve them topped with berry filling, but this is a traditional recipe. Oliebollen are a traditional treat on New Year’s”
INGREDIENTS:
|
1 (0.6 ounce) cake compressed
fresh yeast
1 cup lukewarm milk
2 1/4 cups all-purpose flour
2 teaspoons salt
1 egg
3/4 cup dried currants
|
3/4 cup raisins
1 Granny Smith apple – peeled,
cored and finely chopped
1 quart vegetable oil for deep-
frying
1 cup confectioners’ sugar for
dusting
|
DIRECTIONS:
| 1. | Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour. |
| 2. | Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil. |
| 3. | Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners’ sugar. Serve them piled on a dish with more confectioners’ sugar dusted over them. Eat them hot if possible. |
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