Oliebollen

Oliebollen are a Dutch treat that are traditionally made and served on New Years Eve.  These deep fried doughnut balls contain apples and raisins and are dusted with powdered sugar.  Now for our history lesson: They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6. The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained deep-fried dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whoever ate them, leaving them unharmed. (The moral of the story- eating doughnuts could save your life!)

The Dutch have been eating oliebollen (oil balls) since the mid 19th century.  The Dutch settlers introduced these treats to the U.S. and over time they morphed into what we today call the Doughnut!  Whether all of these stories are true or not, these little balls are lekker (yummy)!!  Hope you enjoy!

Obviously this is a Dutch recipe and so the ingredients are listed by weight rather than volume.  If you do not have a kitchen scale I would suggest you get one (they are necessary for the home baker) or use the internet to convert.

Oliebollen


500 grams flour
100 grams raisins or currents
1 apple, peeled and chopped
zest of one lemon
1 tablespoon sugar
1/2 teaspoon cinnamon
1 teaspoon yeast
150 grams beer
350 grams lukewarm water
powdered sugar (for dusting the top)


Mix all ingredients together and stir in the water. Cover the bowl and allow to rise in a warm place for one hour.


Bring pot of vegetable oil up to 190 degrees C (375 degrees F).  Using a large ice cream scoop, drop the batter into the oil and fry until golden brown, turning them if necessary.  

Dust with powdered sugar and serve!