Oliebollen

(makes about 35)

1 kg/2.2 lbs wheat flour

1 liter water

25 grams/1 oz salt

50 grams/2 oz sugar

80 grams/3 oz packaged yeast

1 tsp cinnamon

lemon juice

200 grams/7 oz raisins

100 grams/4 oz chopped apple

oil for deep frying

icing sugar to sprinkle on top

 

Dissolve the yeast in the water and mix for 10 seconds. Add the flour and using an electric mixer (lowest setting) mix for well for about 20 seconds.

Add the salt and sugar, cinnamon, a few drops lemon juice, the raisins and the freshly-cut diced apple. Mix well.

Set aside to rise for 45 minutes.

Heat the oil to about 180†C/350†F. Form balls using two spoons or an ice scoop and deep fry the oliebollen - usually a few at a time, for about 6 minutes each. You might have to dunk (and turn) them halfway through.

Drain on absorbant paper and liberally sprinkle the hot oliebollen with ising sugar.

This is just one of the many possible recipes for oliebollen. If so desired, cinnamon and apple could be left out, but they make for an interesting flavor.

You might want to also add a 100 grams/4 oz. mix of currants, and chopped candied fruits (sukade). Another alternative is to use a bottle of (brown) beer instead of the same amount of water.

Mix for oliebollen - brandname Koopman's - also comes in a package, available from most Dutch deli stores. Follow the recipe on the label, to which you might add your own flavors.