Why a Christmas treat in February, you may be asking? We had a Relief Society (an organization for women in our church) lesson on the Netherlands last night. A woman who had lived just outside of Amsterdam for several years talked about the country, the food, the people, the windmills, the wooden shoes, and the daffodils. I got to make one of the treats that was served.
Appelolliebollen
1 1/2 cups apples, peeled and chopped into a small dice
2 cups flour
1 TB white sugar
2 tsp baking powder
2 eggs, separated
1 cup sweet milk
Oil for frying
Heat oil in fryer or large kettle.
Combine flour, sugar, and baking powder in a large bowl. Stir in milk. Beat egg yolks and stir into batter. Beat egg whites until stiff (like meringue) and fold into the mixture. Fold in apples just until ingredients are blended.
Drop by tablespoons (like a large soup spoon) into the hot oil. Drop only enough balls to leave room for the bollen to move freely. When the bollen are golden brown, they turn themselves over if you've given them enough space. Drain on paper towels. Eat while warm with powdered sugar or maple syrup.
A few notes:
I put the chopped apples in a lemon juice/water solution while I was preparing the dough. This keeps the apples from discoloring.
- Don't overwork the dough. Stir just enough to combine the ingredients. The finished dough is about the texture of waffle batter.
- I cooked the bollen in a 4 quart kettle with about 2 inches of oil. I cooked about 6-7 bollen at a time and didn't have any problems.
- If the bollen don't turn over by themselves, give them a nudge with a wooden chop stick. I've noticed that the bollen turn over best if they are round. The more "arms and legs" they have, the less likely they'll turn over by themselves.
- These are best while hot. If you are making a lot, keep them warm in the oven until you are ready to serve. I just put them on a cookie sheet lined with paper towels and set it in a warm (185 degrees) oven.
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