Oliebollen (Dutch Doughnuts) with Aged Gouda

By CheeseDiva

"Ollie-bollen, or (Oliebollen) is a dutch pastry similar to a doughnut. It typically is a deep fried pastry filled with raisins and dusted with powdered sugar. Some modern variations serve them topped with berry filling, but this is a traditional recipe. Oliebollen are a traditional treat on New Year's"

Ingredients

• 1 packet Rapid Rise yeast
• 1 cup lukewarm milk
• 2 1/4 cups all-purpose flour
• 2 teaspoons salt
• 1 egg
• 3/4 cup dried currants
• 3/4 cup raisins
• 1/2 cup Shredded Aged Gouda
• 1 Granny Smith apple - peeled, cored and finely chopped
• 1 quart vegetable oil for deep-frying
• 1 cup confectioners' sugar for dusting

Details

Servings 12
Cooking time 128mins
Adapted from allrecipes.com

Preparation

Step 1

Stir yeast into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins, gouda and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.

Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.

Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.