Lazybones Buns Dutch Recipes

OLIEBOLLEN (DUTCH DOUGHNUTS)

Steps:

• Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
• Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
• Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.

LAZYBONES BUNS (DUTCH)

Steps:

• Preheat oven to 440°F.
• Dissolve the yeast in the lukewarm milk.
• Pour the flour and salt into a bowl, make an indent in the top and pour in the milk/yeast mixture.
• Add melted butter (cooled down but still liquid).
• From the center, mix the butter in the flour, till the dough is nice and smooth.
• Set aside for 15 minutes to let it rise.
• Mix the currants, raisins, and cinnamon in with the dough, and make the dough into ten balls.
• Put the balls on a greased cookie sheet, press them down a bit and with a pair of scissors cut make four equally-spaced cuts along one side. Allow the buns to rise for another 15 minutes.
• Brush lightly beaten egg on the tops and bake the buns in a preheated oven at 440ºF for about 15 minutes until they are golden brown and done. Serve warm with molasses.

HAMBURGER STRUDEL (DUTCH)

Steps:

• Preheat oven to 395°F.
• Thaw the puff pastry sheets.
• Peel and finely chop the onion. Mix the onion with the nutmeg, cinnamon and paprika, and brown the onion in a skillet until carmelized.
• Add ground beef and cook until browned. Add salt and pepper to taste.
• Separate the egg and slightly beat the yolk and eggwhite separately. Roll the pastry sheets and make two sheets out of the four by overlapping and sealing the two seams. Brush the two sheets with the eggwhite.
• Put two slices of ham on the one set of pastry sheets and spread the hamburger mix on top. Keep the edges free. Put the other two slices of ham on top of the hamburger and cover with the other pastry sheet.
• Join the edges well of the two sheets and set aside for 10 minutes.
• Put a sheet of baking paper on a cookie sheet and place strudel on baking sheet.
• Brush egg yolk on top of the strudel and sprinkle sesame seeds on it. Bake the strudel for about 30 minutes, until golden brown and done.