Oliebollen - My Favorite Dutch Recipe!

Nothing brings back memories of wonderful childhood experiences like helping my Mother make Olie Bollen! These little dough balls were full of apples and raisins, fried to a golden brown, and drenched in powder sugar. I can still our little faces full of powder sugar -- but it was well worth it and we didn't care! Start a family tradition with these wonderful treats! They were traditionally served on New years in Dutch families!

OLIE BOLLEN

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2 pkg. yeast
3/4 c. warm water
6 c. milk, scalded
3 eggs, beaten
3/4 c. sugar
1 tsp. salt
1 tsp. lemon juice or extract
6 c. flour or more
3 c. raisins
3 c. peeled and chopped apples

Soften yeast in warm water. To cooled milk, add the eggs, sugar, salt, and flavoring. Add yeast mixture and then gradually beat in 6 or more cups of flour and raisins and apples. Dough should be stiff.
Let rise until double in bulk (covered with dough cloth). Stir down and let rise again until double. Fry in deep fat at 375-400 degrees. (Use ice cream scoop to drop dough into hot oil.) Drain on absorbent paper. Dip or serve with powdered sugar. (Bollen will usually turn over by themselves while in hot oil.)