Oil-dumpling (in Dutch: Oliebol, oliebollen)
Oliebollen are often called Dutch apple fritters, and are served at Dutch festivals in the United States, such as Oak Harbor, Washington's Holland Happening Festival.
Makes: 50 doughnuts, or 1 roaster pan full
- 2 tbsp sugar
- 2 pkg yeast
- 1 cup sugar
- 5 eggs
- 2 cups scalded milk
- ½ cup margarine, softened
- 10 cups flour
- 1½ tsp salt
- 3 cups sugar
- 1 cup raisins (optional)
- 3 diced Granny Smith apples (optional)
- ground cinnamon to taste
- canola oil for frying
- Dissolve 2 tbsp sugar in 1 cup warm water. Sprinkle yeast on top. Let stand while preparing dough.
- In a LARGE mixing bowl, beat eggs until mixed. Add scalded milk, 1½ cups warm water, yeast mixture and margarine and beat well. Add flour, 1 cup sugar and salt, mix well. Add diced apple.
- Let dough rise in a warm place until doubled in size. (I use a lobster pot for this)
- In a separate bowl, mix 3 C. sugar and cinnamon to taste. (I like a LOT)
- Fill a fryer pot 4 inches with canola oil or melted Crisco. Heat to 375°F (190°C) and scoop large spoonfuls of dough into the pot, turning them to ensure even browning. (Golden brown is the goal) Play the shape game while you're at it. Dipping the spoons in the hot oil before scooping the dough keeps the spoons from getting too sticky.
- Drain on paper towels on paper bags, roll in cinnamon sugar mixture and serve warm.