Recipe: Oliebollen [edit]

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Wikipedia

An oliebol (plural oliebollen () is a traditional Dutch food. Oliebollen (literally ''oil balls'') are traditionally eaten on New Year's Eve and at funfairs. They are also called smoutebollen (literally ''lard balls'') in Belgium. Sometimes it is referenced in English as ''Dutch donut''. Oliebollen are a variety of donut made by using two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil. In this way, a sphere-shaped oliebol emerges. The dough is made from flour, eggs, yeast, some salt, milk, baking powder and optionally some sultanas or currants or raisins and sometimes apple pieces and zest or succade. In some family recipes beer is added to the dough. The dough needs time to rise for at least an hour. Oliebollen are usually served with powdered sugar. They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6. The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained deep-fried dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whoever ate them. (in Dutch)

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Tags: Dessert

Yield: 1 servings

[edit] Ingredients

1	env dry yeast
3	tablespoons Sugar
½	cup Warm water (Put yeast and sugar in warm water and soak 10 minutes)
2	Well-beaten eggs
½	cup Warm water
½	teaspoon Vanilla
1	teaspoon Salt
4	cups Flour
2	cups Seedless raisins
3	Apples, peeled and diced
	Confectioners' sugar to dust

[edit] Preparation

Step 1	A fritter recipe, often made on New Year's
Step 2	Mix together yeast mixture and eggs, water, vanilla and salt, and add to flour slowly. Add fruit, let rise 1 1/2 hours. Drop in hot frying oil; dust with confectioners' sugar.
Step 3	/MISC