Oliebollen (Similar to Beignets)

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.

• Ready In: 1 hr 4 mins
• Serves: 12
• Yields: 1 large batch

Ingredients

• 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)

Directions

1. Dissolve the yeast cakes (or dry yeast) in lukewarm water, mix all the ingredients into a soft dough.
2. Let sit in a warm place until it rises to about double in size.
3. Use two greased tablespoons to form the ball shape. Drop carefully into deep hot (360º F) fat.
4. Fry until brown (turning if necessary- usually they turn by themselves). This should take 5 - 8 minutes.
5. Drain on paper towels for a moment.
6. Sprinkle heavily with powdered sugar and serve hot.
7. This batch serves a large crowd.
8. You can easily cut the recipe in half.