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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Olie Bollen Recipe

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This recipe for Olie Bollen is from Lynden Christian Centennial Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 pkgs. dry yeast
14 c. flour
2 c. milk, scalded and cooled
1 1/2 T. salt
1 c. water
2 c. sugar
2 T. sugar
12 apples, peeled and shredded
1 pkg (11 oz.) currants
2 1/2 c. raisins
6 eggs, beaten slightly
3 c. milk, scalded and cooled
1 c. water
1/4 c. lemon juice
Directions:
Directions:
Combine yeast, milk, water and sugar in a large bowl and let stand 5 minutes. Meanwhile, combine flour, sugar and salt in another large bowl or pan. Add shredded apples, currants and raisins. Mix well. Add yeast mixture and eggs. Add the rest of the warm milk, lemon juice and water to make a soft, moist dough. Cover and let rise in a warm place about 1 1/2 hours. Drop by rounded tablespoon into hot vegetable oil (350º). Fry, turning once when underside is done. Drain on absorbent paper and sprinkle with powdered sugar. Makes about 12 dozen.
Personal Notes:
Personal Notes:
My parents made these for us every New Year's Eve when we were growing up. Now my two daughters and I make them for our annual Olie Bollen Feast for family and friends. My mother, Henrietta Veldhuizen, submitted this recipe in the 1963 Mother's club cookbook, too.

 

 

 

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