Prep 1 hr
Cook 4 mins
This recipe is a Dutch tradition at New Years. There are concession stands selling oliebollen year round at markets or other gatherings. Literally the name mean oil balls. The taste is similar to a beignet or yeast doughnut. The prep time includes time for the dough to rise.
- 3 cups water, saved from boiling potatoes (lukewarm)
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1⁄4 cup shortening
- 2 eggs
- 2 compressed yeast cakes (or 4 1/2 tsp active dry yeast)
- 6 cups flour
- 1⁄2 cup currants (optional)
- Dissolve the yeast cakes (or dry yeast) in lukewarm water, mix all the ingredients into a soft dough.
- Let sit in a warm place until it rises to about double in size.
- Use two greased tablespoons to form the ball shape. Drop carefully into deep hot (360º F) fat.
- Fry until brown (turning if necessary- usually they turn by themselves). This should take 5 - 8 minutes.
- Drain on paper towels for a moment.
- Sprinkle heavily with powdered sugar and serve hot.
- This batch serves a large crowd.
- You can easily cut the recipe in half.