Add salt, eggs, raisins, sugar and dissolved yeast to the warm milk. Mix well. Add flour slowly and beat well after each addition. Keep beating and adding flour until a stiff but moist dough is formed. Allow to rise in warm area until doubled (about 2 hours). Drop by large sponfuls into hot (375 degrees) oil. Do not let oil get too hot or olie bollen will get too brown on the outside. Shake with granulated sugar and serve hot.
Originally Submitted
2/15/2010
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