Prep 45 mins
Cook 10 mins
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.
- 1 cake yeast
- 1 cup water, lukewarm
- 1 (8 ounce) package raisins
- 1 cup sugar
- 2 tablespoons butter
- 3 quarts flour, sifted
- 1 tablespoon salt
- 1 tablespoon nutmeg
- 3 cups water
- oil (for frying)
- powdered sugar
- 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.