Recipe by Duane and Ginger Vanden Brink
I live in Holland, Michigan and these are just a few of the "traditional" recipes I've collected from people I know who probably brought them from "the old country." Enjoy!
Top Review by DutchMZ
No stars way to runny for olie bollen! I think 3/4 cups water is to much. I make olie bollen all the time, dough needs to clump together so when you deep fry you get a round ball...bollen.
- 1 package active dry yeast
- 1 teaspoon sugar
- 3⁄4 cup water
- 3 eggs, beaten
- 2 cups milk, warm
- 3 tablespoons light corn syrup
- 1 lb raisins (Many people from the old country would set store bought raisins in water to soak overnight.)
- 4 cups flour
- 1 tablespoon salt
Directions See How It's Made
- Dissolve yeast and sugar in water.
- let stand in warm place for 30 minutes.
- Combine eggs, milk, syrup, raisins and yeast mixture in large kettle. Sift flour and salt into mixture and mix well for 2 to 3 minutes.
- Test a spoonful of dough to see if it will fall in lump form from the spoon.
- If not, add a little more water or milk.
- Let rise in warm place for 2 hours.
- Drop by tablespoonful into deep, hot fat. Fry until brown.