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Oliebollen
(Dutch Doughnuts)
1 cake yeast
1 cup milk
2'/, cups flour
2 tsp salt
1 egg
l‘/j cups currants and raisins (washed)
1 tart (cooking) apple
fat for deep frying
Blend the yeast with a little lukewarm milk. Sift the flour and salt. Add milk, mix to a batter with yeast and egg. Add currants, raisins, and peeled, minced apple. Leave hatter in a warm place to rise to d> uble its size. Heat the fat to 375 degrees. Put two metal spoons in the batter. Shape balls with the two spoons and drop them into the fat. Fry them for 8 minutes until brown. The doughnuts should be soft and should not be grease-soaked inside. If they are fried too slowly the crust becomes hard and tough and the doughnuts become greasy. Drain on absorbent paper. Serve them piled on a dish and cover thickly with sifted confectioner's sugar. Eat them hot, if possible.
Olliebollen are a traditional treat, on New Year’s Eve in Holland.
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