Well, I found a couple of simple recipes, Droopy. You can buy the mix in a box here, I do not know what it would be called there, though. Anyway, you can just follow the instructions below and they should taste just fine. Good luck with them. MAKES 12 OLIEBOLLEN 10 gram fresh or 5 gram dried yeast 1.5 dl. (0.15 litre) milk 200 gram flower 1 egg 1 teaspoon salt 50 gram raisins and 50 gram currants (or 100 grams raisins only) Oil for deep frying Powdered sugar to sprinkle over the finished product Mix yeast with some of the (lukewarm) milk in a big bowl. Add flower, the rest of the milk, the egg and salt. Stir until a smooth dough, it should feel elastic. Mix the raisins and currants through the dough. Cover the bowl and let it rise for 1 hour in a warm place (around 50° C). Heat oil for deep frying (around 180° C ) Drop the dough in the hot oil using an ice cream scoop or soup spoon. Deep fry four oliebollen at the time till brown (they often turn over by themselves or you can nudge them with a spoon to turn). Put on paper towel to absorb excess oil. Sprinkle with powdered sugar. MAKES 16 APPELFLOPPEN 4 sour apples 125 gram flower (you can use self rising flower but then omit the yeast) 10 gram yeast 2 dl. (0.2 litre) milk 1 teaspoon salt Oil for deep frying Powdered sugar to sprinkle over the finished product Mix flower, yeast, lukewarm milk and salt, stir till smooth, cover and let rise for 1 hour (when using self rising flour you can use the dough right away). Core the apples, peel and cut into 1-2 cm thick slices. Heat oil for deep frying (around 180° C.) Pull an apple slice through the dough and drop the dough covered slice into the hot oil. Fry till light brown. Put on paper towel to absorb excess oil. Sprinkle with powdered sugar before eating.
Oh, yes, those look simple enough for me to try over the week-end. I think we've got a deep-frying pan somewhere, I shall have to ask the chef where he's hid it and how to use it. Thank you, Sjoerd.
