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Eileen Hutton

Serves/Makes:2 dozen or more

  • 1 pkg. dry yeast
  • 1 cup (225 ml) lukewarm water
  • 2-1/4 cups (525 ml) flour
  • 2 tsp (10 ml). salt
  • 1 egg, lightly beaten
  • 1-1/2 cups (350 ml) mixed currants and raisins
  • 1 cooking apple, peeled, cored, and chopped
  • oil for deep frying
  • powdered sugar
  • Sprinkle the yeast over 1/4 cup (60 ml) milk and stir to dissolve.
  • Combine the flour and salt and add the remaining milk and the egg.
  • Add the yeast mixture, currants, raisins and apple, and mix well.
  • Let stand in a warm place until doubled in bulk.
  • Heat the oil for deep frying.
  • Shape balls of the batter with 2 metal spoons and drop them into the hot fat, a few at a time.
  • Deep fry for 8 minutes or until golden brown.
  • Drain on paper towels.
  • Serve them piled on a dish and sprinkled with powdered sugar.
Being of Dutch descent, I have cookbooks with several versions of olliebollen. The one I have chosen was given by a woman who was born and raised in the Netherlands.

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