I love to try new recipes. I enjoy browsing cookbooks from my own library or my town library, and scouring internet sources like Pinterest and Instagram. Sometimes new recipes are a hit, but just as often they are a miss. That’s why I like to go back to the tried and true. Every New Year’s Eve or Day I will make Oliebollen, a Dutch treat which is like an apple fritter or doughnut, and share them with my friends, the Webbers. Oliebollen translates literally to oil spheres, and while that sounds a bit yucky, I can assure you that these little spheres are divine!
This recipe comes from my tattered Company’s Coming Breads cookbook. The recipe is yeast-based and some people are intimidated by using yeast. Fear not – this recipe doesn’t even require kneading.
One of the reasons I love this recipe is that you will likely have all the ingredients at home: fresh local eggs and milk, Alberta grown canola oil, and a few other pantry staples. Start your batch with dry (but fresh) yeast in a large bowl. I always store my yeast in the refrigerator. I bake enough that I purchase my yeast in larger quantities, but those little Fleischmann packages are great and you don’t need to mess with measuring accurately. Mixing the yeast with warm (not hot) water and a bit of sugar starts the fermentation process off quickly. Let your yeast sit for 5-10 minutes and then stir to dissolve.
Cover with greased wax paper (to stop dough from drying out) and cover with a tea towel. Let stand in a warm location. I like to warm up my oven just a bit, turn it off and then leave it proof with the light on. Let the dough rise for about 1 ½ hours.
By the way, this earthenware bowl was gifted to me by my mom as a young 20-something and IS my bread bowl. I was taught by her that you never mix or proof yeast dough in anything except earthenware or glass – never use a plastic bowl.
I use a deep-fryer, but you can easily use a large pot with a thermometer to make sure the fat is at the right temperature for frying. Either way, heat the oil to 375oF and use 2 tablespoons to drop in spoonfuls of dough. Fry until golden brown on either side.
Cool on a wire rack lined with paper towel.
Company’s Coming also publishes an egg cookbook, appropriately titled The Egg Book. Comment on my post with your favorite bread or yeast recipe (hopefully one that includes eggs), and Egg Farmers of Alberta will send you your very own copy of The Egg Book!