Olie Koecken 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.

OLIE BOLLEN

Steps:

• Warm oven on lowest possible temperature setting.
• Dissolve the yeast in the warm water in a small mixing bowl. In a large mixing bowl, combine flour, sugar, and salt. Add the eggs, yeast mixture, and milk; beat with an electric mixer until blended.
• Turn off the oven. Cover the prepared dough with a greased piece of plastic wrap, and place the bowl of dough on the lowest rack of the warmed oven. Allow to rest and rise for 1 hour.
• Heat the oil for frying to 350 degrees F (175 degrees C) in a heavy bottomed, deep skillet.
• Mix the apples and raisins into the dough. Then, carefully slide the dough by heaping teaspoons into the preheated oil. Do not crowd the pan. Fry the fritters until they are golden brown, about 2 minutes per side. They should turn over on their own when they are ready to brown on the other side, but keep an eye on them and flip them as necessary. Remove them to a paper towel lined plate and repeat with the remaining dough. Dust with sugar while warm.

OLIEKOEKEN

Steps:

• Soften yeast in lukewarm water.
• Add remaining ingredients, using enough water to make a soft drop batter.
• Let rise until light.
• While dough is rising, preheat oil to 365°F.
• Drop batter from a tablespoon into hot oil and fry until golden brown.
• Dip spoon into cold water between doughnuts to prevent batter from sticking.
• Drain doughnuts on paper towels and roll in confectioners' sugar.

OLIE-KOECKEN (FRUIT-AND-NUT FRITTERS)

Steps:

• In a cup, combine the yeast, warm water and sugar and stir until the yeast is dissolved. Set aside in a warm place.
• Place the raisins in a saucepan, cover with water, and bring to a boil. Allow to boil for 1 minute. Remove from the heat and let stand 5 minutes. Drain the raisins and pat them dry between paper towels. Place them in a small bowl and toss them with 1 tablespoon of the flour.
• Place the remaining flour in a large bowl and stir in the salt, cinnamon, cloves and ginger. Make a well in the middle of the mixture and pour the melted butter, milk and yeast into the well. Slowly stir the dry ingredients into the wet ingredients until thoroughly combined in a thick dough.
• Stir in the raisins, apples and almonds. Cover the top of the bowl with plastic wrap and set it in a warm place until doubled in bulk, about 1 hour.
• When ready to cook, pour the oil to a depth of 2 inches in a heavy kettle or deep fryer and heat to 350 degrees. Working in batches, scoop out heaping tablespoons of dough and use another spoon to push the dough into the hot oil. (Be careful not to splash oil, and do not overcrowd the pan.) Fry, turning them once, until they are golden brown on the outside and the dough is cooked through.
• Transfer the fritters to paper towels to drain; continue frying in batches until all the dough is used. Sprinkle the fritters with the confectioners' sugar and serve immediately.

OLIE KOOKEN (DUTCH COOKIES)

Steps:

• Beat the eggs and 3/4 cup of the sugar together. Whisk the flour, baking powder together and add this mixture to the egg mixture alternately with the milk. Fold in the raisins.
• Heat cooking oil to a depth of 2 inches in a heavy saucepan or deep fat fryer. When the oil reaches 350 degrees, drop tablespoons of the batter into the fat and fry until golden.
• Drain on absorbent paper and dust with the remaining sugar before serving.

OLIEBOLLEN

Steps:

• Put flour in a bowl with the salt and make a well.
• Add the yeast, which has been dissolved in a little warm milk.
• Add remaining milk, currants and the apples if using.
• Beat to smooth and airy, cover and let stand in a warm spot for 1 hour.
• Heat oil in a deep pan until very hot and fry the oliebollen quickly-you want them golden and cooked through. Turn half-way through the cooking process.
• Remove and drain on paper towels.
• Sprinkle with powdered sugar.