Oliebollen Recipe
Ingredients
| Yeast | 3/4 Ounce | |
| Warm milk | 1/2 Pint | |
| All purpose flour | 1 Pound | |
| Salt | 1 Teaspoon | |
| Eggs | 2 , beaten | |
| Currants | 8 Ounce | |
| Peel | 1 Ounce, candied | |
| 1 small dessert apple, peeled, cored and finely chopped | ||
| Oil for deep frying | ||
| Castor (superfine) sugar for dusting | ||
Directions
Cream the yeast with 3 tablespoons (1/4 cup) of the milk.
Sift flour and salt into a warmed bowl and form a well in the centre.
Pour in the yeast liquid, remaining milk and the beaten eggs.
Draw the ingredients together and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead in the currants, peel and apple.
Continue to knead until the dough is smooth and elastic.
Put into a bowl, cover with a damp cloth and leave in a warm place for 1 hour until doubled in size.
Heat the oil in a deep fryer to 375°F, or until hot enough to turn a cube of stale bread golden in 20-30 seconds.
Using a greased tablespoon, drop small balls of the mixture into the oil and fry for about 4 minutes until golden brown.
Remove and drain on kitchen paper.
Sprinkle with sugar before serving.
Sift flour and salt into a warmed bowl and form a well in the centre.
Pour in the yeast liquid, remaining milk and the beaten eggs.
Draw the ingredients together and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead in the currants, peel and apple.
Continue to knead until the dough is smooth and elastic.
Put into a bowl, cover with a damp cloth and leave in a warm place for 1 hour until doubled in size.
Heat the oil in a deep fryer to 375°F, or until hot enough to turn a cube of stale bread golden in 20-30 seconds.
Using a greased tablespoon, drop small balls of the mixture into the oil and fry for about 4 minutes until golden brown.
Remove and drain on kitchen paper.
Sprinkle with sugar before serving.
Chef
