| How To Cook: |
|
|
1. In a small bowl, sprinkle the yeast and a pinch of the sugar over the lukewarm milk. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast.
|
2. Set the bowl in a warm, draft-free place such as an unlighted oven for about 5 minutes, or until the yeast bubbles up and the mixture almost doubles in volume.
|
3. Sift 2 cups of flour, the remaining sugar and the salt into a deep mixing bowl. Make a well in the center, pour in the yeast-and-milk mixture, and with a large spoon gradually incorporate the flour into the liquid ingredients.
|
4. Drop in the eggs and beat until all of the flour has been absorbed. The dough should hold its shape lightly in the spoon; if the dough is too fluid, beat in up to ½ cup more flour, a few tablespoons at a time.
|
5. Cover the bowl with a dampened kitchen towel and set it aside in the draft-free spot for about 1 hour, or until it doubles in bulk.
|
6. Pour vegetable oil into a deep fryer or large, heavy saucepan to a depth of about 3 inches and heat the oil until it reaches a temperature of 345 ° on a deep-frying thermometer.
|
7. Punch the dough down with a blow of your fist and gently but thoroughly stir in the currants, raisins, orange peel and lemon peel. For each of the oliebollen, scoop up about ¼ cup of the dough and drop it into the hot oil.
|
8. Deep-fry 3 or 4 balls at a time, turning them with a slotted spoon, for about 10 minutes. As they brown, transfer the oliebollen to paper towels to drain.
|
|
9. Serve the oliebollen warm or at room temperature; they will stay crisp for 2 to 3 hours. Just before serving, dust the balls lightly with confectioners' sugar.
|
Translate this recipe: