But (Isn’t there always a but!) I kept going back to Tartelette’s post about the event, trying to convince myself that I shouldn’t even be thinking about it and only succeeding in wanting to make doughnuts even more. So off I went in search of the perfect debut recipe, not too complicated but interesting enough so that I would want to make some again. The recipe I chose seemed easy enough, no need to shape the dough, and it reminded me of something I had tasted before so I would have something to compare it to. I gathered my ingredients and started on my dough. After the one hour rising period I removed the dough from the oven and realised my bowl wasn’t big enough, it was overflowing! I quickly grabbed a bigger bowl and dumped the dough in it. Then I started to mix the apples and raisins into the dough. At that point I realised maybe I should have added them to the dough BEFORE the rising time as the dough was incredibly stiff and sticky. So much so that I broke one of my wooden spoons stirring in the fruit!
I managed to mix the fruit in as best I could all the while keeping a watchful eye on the dreaded pot of oil. After frying a couple of batches I started to relax a bit and everything went relatively well. I do wish I’d had an extra pair of hands though when came time to sugar, glaze and start another batch of doughnuts all at the same time! It was my own fault for deciding to maple-glaze half of the doughnuts anyway! Bottom line? All who tasted them loved them so I was pleased. Will I make doughnuts again? Probably, but I’ll have to wait for the Roundup to get some inspiration!
Olie Bollen (Dutch Doughnuts)
2 (.25 ounce) packages active dry yeast
1/2 cup lukewarm water (110 degrees F to 115 degrees F)
4 1/2 cups all-purpose flour
1/4 cup white sugar
1 teaspoon salt
2 eggs, beaten
1 1/2 cups milk
1 1/2 cups chopped apple
1 cup raisins (optional)
1 quart vegetable oil for frying
white sugar for decoration
Warm oven on lowest possible temperature setting.
Dissolve the yeast in the warm water in a small mixing bowl. In a large mixing bowl, combine flour, sugar, and salt. Add the eggs, yeast mixture, and milk; beat with an electric mixer until blended.
Turn off the oven. Cover the prepared dough with a greased piece of plastic wrap, and place the bowl of dough on the lowest rack of the warmed oven. Allow to rest and rise for 1 hour.
Heat the oil for frying to 350 degrees F (175 degrees C) in a heavy bottomed, deep skillet.
Mix the apples and raisins into the dough. Then, carefully slide the dough by heaping teaspoons into the preheated oil. Do not crowd the pan. Fry the fritters until they are golden brown, about 2 minutes per side. They should turn over on their own when they are ready to brown on the other side, but keep an eye on them and flip them as necessary. Remove them to a paper towel lined plate and repeat with the remaining dough. Dust with sugar while warm.
1 cup confectioner's sugar
1/3 to 1/2 cup maple syrup
Combine confectioner’s sugar and maple syrup. Dip warm doughnuts in glaze while they’re still warm.