Cookbook:Dutch Apple Fritters (Oliebollen)
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|Dutch Apple Fritters (Oliebollen)|
Oliebollen (literally: oil dumplings) are a type of Dutch apple fritter. They are served at Dutch festivals in the United States, such as the Holland Happening Festival in Oak Harbor, Washington.
Ingredients[edit | edit source]
- 2 package active dry yeast
- 5 eggs
- 2 cups scalded milk
- 1 ½ cups warm water
- ½ cup margarine, softened
- 10 cups flour
- 1 cup sugar
- 1½ tsp salt
- 3 Granny Smith apples (optional), diced
- 3 cups sugar
- Ground cinnamon to taste
- 1 cup raisins (optional)
- Canola oil or shortening for frying
Procedure[edit | edit source]
- Dissolve sugar in warm water. Sprinkle yeast on top. Let stand for about 10 minutes.
- In a large mixing bowl, beat eggs until mixed. Add scalded milk, warm water, yeast mixture, and margarine. Beat well.
- Add flour, sugar, and salt. Mix well. Add diced apple.
- Let dough rise in a warm place until doubled in size. A lobster pot works well for this.
- In a separate bowl, mix the sugar with cinnamon to taste. Set aside.
- Fill a fryer pot with 4 inches of canola oil or melted shortening. Heat to 375°F (190°C).
- Scoop large spoonfuls of dough into the hot oil. Dipping the spoons in the hot oil before scooping the dough keeps the spoons from getting too sticky.
- Fry the oliebollen until golden brown, turning them to ensure even cooking.
- Remove the oliebollen, and place on paper towels on paper bags.
- Roll oliebollen in the cinnamon sugar mixture, and serve warm.