Oliebollen

This treat is traditionally served in The Netherlands on New Years Day. Known as 'Oliebollen'. The dictionary translation is donuts. Which doesn't cover the feeling I have with this sweet sensation. But this may say more about me than about the dictionary. 

Delicious traditions, a taste that brings back memories. While living in different countries it make sense to keep up with some traditions. And although the weather should be cold for this recipe so not really suitable for Rabat's standards we enjoy the fun and the smell. As much as my greasy hair after some time above the pan...
As we celebrated this New Year abroad, we missed our traditional bakings. So when we came back home to Rabat, after the Holidays, I promised the girls to make the Dutch favorite sweet and rich fried treat to celebrate one more time: 2011. The preparation is a little bit tricky, it's much about patience, the dough need to double and even more and the result is simply the best by using fresh yeast.  I love the smell of fresh yeast and it's brings back images from me in the kitchen looking up to my Grandfather.  

What I use, likewise the tradition of my Grandfather.

500 gr         flour (baking powder incorporated)
4 - 5           dl milk
50 gr           fresh yeast
1.5 tsp        salt
100 gr        dried raisins
100 gr        currants
50 gr          candied peel
50 gr          dried fruit

Sunflower Oil to fry
Powder sugar to decorate

1. make the yeast dough.
2. While you put raisins and currants in half warm water, wash them and dry them (I use a kitchen towel)
3. When the dough has been raising enough (I put it in a warm area in the house and cover the bowl with a semi wet towel).... all by respecting ma Grandfather's instructions.
4. Add all fruit!
5. Heat the oil. Use two spoons and make skip portions into the heat oil. Ready to take out when golden brown. Put them on all baking paper to dry.

Serve with powder sugar and hot chocolate, tea or a sparkling wine.