Netherlands / Dessert
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.
Ingredients
- sugar2 tbsp
- warm water1 cup
- active dry yeast2 package
- egg5
- milk, scalded2 cup
- warm water1 1/2 cup
- margarine, softened1/2 cup
- flour10 cup
- granulated sugar, white1 cup
- salt1 1/2 tsp
- granny smith apples, optional, diced3
- sugar3 cup
- ground cinnamon, to taste
- raisins, optional1 cup
- canola oil or shortening, for frying
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Dissolve sugar in warm water. Sprinkle yeast on top. Let stand for about 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.
