Cookbook:Dutch Apple Fritters (Oliebollen)
|Dutch Apple Fritters (Oliebollen)|
Oliebollen (literally: oil dumpling) 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.
Makes: 50 doughnuts, or 1 roaster pan full
- 2 tbsp sugar
- 1 cup warm water
- Dissolve sugar in warm water. Sprinkle yeast on top. Let stand while preparing dough.
- 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.
- Fill a fryer pot with 4 inches with 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.
- Drain the olibollen on paper towels on paper bags. Roll in the cinnamon sugar mixture and serve warm.