Sparky's Scratches Real friends don't care if you're a little different…

I participated in this event, hosted by Overwhelmed with Joy, last year. But due to the unexpected move of my blog to another host, many of my blog posts were lost, including the recipes. So I’m happy to participate this year (eventhough I’m a day late!)

In Holland we make a big deal out of New Year’s Eve. Like the rest of the world there’s always a lot of fireworks at midnight, but we spend the hours before le moment suprème at home with family and friends, eating, drinking, playing boardgames perhaps, watching tv or we just chat.
Most important thing is to have fun!

A Dutch custom is to bake ‘oliebollen’ and ‘appelflappen’.

~ Oliebollen ~

Ingredients
1/2 cup lukewarm water
1 teaspoon granulated sugar
2 packages dry active yeast
4 cups all-purpose flour
2 eggs
1/4 cup granulated sugar
2 cups milk
1 teaspoon salt
3/4 cup currants
3/4 cup raisins
oil for deep frying
powdered sugar for dusting

Directions
In cup stir 1 teaspoon of sugar into warm water. Sprinkle dry yeast on top and let sit for 10 minutes.
The yeast should begin to foam or bubble if active, then stir.
Place flour in a large bowl and create a well in the middle of the flour.
Add eggs, sugar and yeast mixture. Heat milk in a small pan until lukewarm, add half of milk to well.
Begin folding mixture until just moist. Add the remaining warm milk and blend until smooth.
Keep stirring until you reach an elastic batter which will fall from your spoon.
Cover bowl with a damp cloth and place in a warm area to rise for 45 minutes to an hour or until doubled.
Wash the currants and raisins, let all the water go. After mixture has doubled, stir in salt, currants and raisins.

Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C).
Use two metal spoons to shape scoops of dough into balls.
Take one tablespoon in each hand. Dip each spoon into the hot oil quickly.
With one tablespoon, scoop one spoonful of dough from the bowl. With the other spoon, scrap or slide the oliebollen mix off the first spoon into the pan of oil. You should be able fit 6-8 Oliebollen at a time.
The Oliebollen should sink down to the bottom and pop back up. Once the bottom of the Oliebollen is golden brown, flip over to cook the top. As long as your pan is not too crowded, you should find that the Oliebollen will begin to flip themselves.

The Oliebollen should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished Oliebollen on paper towels and dust with powdered sugar. Serve them piled on a dish with more powdered sugar dusted over them. Eat them hot if possible.

~ Appelflappen ~

Ingredients
1/2 cup lukewarm water
1 teaspoon granulated sugar
2 packages dry active yeast
4 cups all-purpose flour
2 eggs
1/4 cup granulated sugar
2 cups milk
1 teaspoon salt
oil for deep frying

Directions
In cup stir 1 teaspoon of sugar into warm water. Sprinkle dry yeast on top and let sit for 10 minutes.
The yeast should begin to foam or bubble if active, then stir.
Place flour in a large bowl and create a well in the middle of the flour.
Add eggs, sugar and yeast mixture. Heat milk in a small pan until lukewarm, add half of milk to well.
Begin folding mixture until just moist. Add the remaining warm milk and blend until smooth.
Cover bowl with a damp cloth and place in a warm area to rise for 45 minutes to an hour or until doubled.

Heat oil in a deep fryer or a deep pan to 375°F.
After mixture has doubled stir in salt.
Peel and core apples and slice into thick rounds.
Dip each apple slice into the batter so that it is well-covered and careful place in oil.
You should be able to do 4 to 5 apple slices at a time.
When the bottom becomes golden brown, flip over to cook the top.
Remove from oil and drain on paper towel lined plate.
When cooled enough to touch, sprinkle with powdered sugar and serve.

Enjoy! And Happy Holidays 🙂

Posted in Blog by Antoinette at Saturday, November 8th, 2008
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