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Oliekoeken are the ancestors of the American doughnut, which the pilgrims learned to make from their Dutch neighbors in Amsterdam before sailing for the new world. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Soften yeast in lukewarm water.
- Add remaining ingredients, using enough water to make a soft drop batter.
- Let rise until light.
- While dough is rising, preheat oil to 365°F.
- Drop batter from a tablespoon into hot oil and fry until golden brown.
- Dip spoon into cold water between doughnuts to prevent batter from sticking.
- Drain doughnuts on paper towels and roll in confectioners' sugar.