When feeding a crowd it is better to cut the olie-koecken in half or quarters rather than to make them smaller because it is difficult to distribute the ingredients evenly.
- 3 packages dry yeast
- 1/2 cup warm (105º to 115º F) water and a pinch of sugar for the yeast
- 8 tablespoons butter
- 13/4 cups raisins
- 4 cups flour
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ground ginger
- 1-1/2 cups milk
- 1 cup whole almonds
- 3 medium Granny Smith apples, peeled and cut into small slivers oil for deep-frying
- Optional: confectioners’ sugar
- Pour the warm water in a small bowl and sprinkle with the yeast and then the sugar. Let stand for a moment, then stir to dissolve the yeast. Set aside in a warm place.
- In the meantime, melt the butter and cool.
- Place raisins in a saucepan, cover with water and bring to a boil. Boil for a minute and turn off the heat. Let them stand for five minutes and drain.
- Pat the raisins dry with paper towels and mix them with 1 tablespoon of flour.
- Place the rest of the flour in a large bowl, stir in the salt, cinnamon, cloves and ginger. Make a well in the middle and pour in the yeast.
- Stir from the middle and slowly add the melted butter and the milk. The dough should be very thick and hard to stir.
- Add raisins, apples and almonds; combine thoroughly.
- Allow this batter to rise for about an hour. When doubled in bulk, stir down the dough.
- Heat the oil to 350º F.
- Scoop out a heaping tablespoon of dough and push it off the spoon with the aid of another spoon and carefully let it drop into the hot oil. The olie-koecken should be at least 2 inches in diameter. Fry for about 5 minutes on each side or until golden brown.
- Check one by cutting into it, to see if it is cooked all the way. Remove from oil and drain on paper towels.
The original recipe does not tell us to sprinkle or roll the olie-koecken in sugar. They are very good plain, but if you prefer you can dust them with confectioner’s sugar.