"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Oliebollen Recipe

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This recipe for Oliebollen, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jacoba Wallace
Added: Tuesday, September 8, 2009


2 pkg. dry yeast
1/2 C. warm water
1 t. sugar
1 T. salt
2 C. water
2 C. milk, scalded
1 C. sugar
4 eggs, well beaten
1-1/2 C. raisins and candied fruit, mixed
6 apples, diced
10 C. flour, sifted

Soften yeast in warm water with 1 t. sugar, let stand until bubbly. Combine scalded milk, water, sugar, salt, beaten eggs and fruits. Cool to lukewarm. Add yeast mixture then gradually add enough flour to make a stiff batter. Let rise until doubled in bulk. Drop mixture by spoonfuls into hot deep fat (oil). Cook about 3 minutes until brown. Sprinkle with powdered sugar when serving.




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