Oliebollen

Nothing says "Happy New Year" like watching my mother-in-law frying oliebollen for hours. Unless, I'm frying them instead.

My in-laws are Dutch and celebrate the new year by making this special fried bread dough that is rolled in sugar. They're kind of like funnel cakes. Even wikipedia has a little article about it.

I helped out so my mother-in-law could take pictures outside and I finally got the recipe (and to borrow her Paula Deen apron). I can't make it at home because I don't have a deep fryer (and probably won't). My husband heard I was helping to fry the dough. His response: "Good. I want her to learn how to make it." 

Oliebollen

(serves a lot of hungry Dutch people)

3 1/2 c. warm milk (110° - 115°F)

7 c. all-purpose flour

5 eggs, beaten

1/2 c. sugar

1 pkg. active dry yeast

2 tsp. salt

raisins, opt.

cut apples, opt.

sugar, cinnamon sugar, or powdered sugar for rolling

In a large bowl add all ingredients from milk to salt and beat well. Add the raisins or apples last. (This year, she divided the dough into three medium bowls to have raisin, apple, and a plain version.) Cover and let the dough rise in a warm place until doubled, 2 1/2 hours or so. Drop small spoons full of dough in a deep fryer with canola oil. (Her heat was around 340°.) Make sure they are golden brown before removing. When cool enough to touch, roll in your desired sugar coating. [If you don't have a lot of Dutch people around, you may want to halve the recipe.]


Raisin and apple doughs.
The raisins plump up when they're fried.