Name: Oliebollen - Dutch Doughnuts
Ingredients: 2/3 oz Fresh yeast (1 cake); 1 c Milk; 2 1/4 c Flour; 2 ts Salt; 1 Egg; 1 1/2 c Currants and raisins,; Washed; 1 Tart cooking apple; Oil for deep frying

The secret of a believer’s holy walk is his continual recurrence to the blood of the Surety, and his daily [communion] with a crucified and risen Lord. All divine life, and all precious fruits of it, pardon, peace, and holiness, spring from the cross. All fancied sanctification which does not arise wholly from the blood of the cross is nothing better than Pharisaism. If we would be holy, we must get to the cross, and dwell there; else, notwithstanding all our labor, diligence, fasting, praying and good works, we shall be yet void of real sanctification, destitute of those humble, gracious tempers which accompany a clear view of the cross.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs	Dutch	Breads, Doughnuts	20	Servings

INGREDIENTS

2/3	oz	Fresh yeast (1 cake)
1	c	Milk
2 1/4	c	Flour
2	ts	Salt
1		Egg
1 1/2	c	Currants and raisins,
		Washed
1		Tart cooking apple
		Oil for deep frying

INSTRUCTIONS

First blend the yeast with a little lukewarm milk. Sift the flour and
salt. Add milk, mix to batter with yeast and egg. Add currants,
raisins and peeled minced apple. Leave batter in a warm place to rise
to double its size. Heat the fat to 375 F. (190 C). Put two metal
spoons in the batter. Shape balls with the two spoons and drop them
in the fat. Fry them for 8 minutes until brown. The doughnuts should
be soft and shouldn't be grease soaked inside. If they are fried too
slowly the crust becomes hard and tough and the doughnuts become
greasy. Drain on absorbant paper. Serve them piled on a dish and
cover thickly with confectioner's sugar. Eat them hot, if possible.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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