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.
Servings
50 donuts
2 tbsp sugar
1 cup warm water
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 white granulated 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
Dissolve sugar in warm water. Sprinkle yeast on top. Let stand for about 10 minutes.
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.