Source:

Eileen Hutton

Serves/Makes:2 dozen or more

Ingredients

• 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

Preparation

• 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.

Comments

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.