Name: Olliebollen (Dutch Currant Fritters)
Yield: Makes about 30 small olliebollen
Cuisine: Italian
Ingredients: 2 tablespoons firmly packed dark brown sugar; 3 tablespoons unsalted butter, softened; ⅔ cup currants (or ⅓ cup each currants and golden raisins); Finely grated zest of 1 small lemon; Confectioners’ sugar for sprinkling; 4 cups vegetable oil for frying; 1 large egg; Risen sponge; ½ teaspoon ground cinnamon; ⅔ cup milk; 1 envelope (2½ teaspoons) active dry yeast; 1 cup all-purpose flour; ¼ teaspoon salt

Preparation info

Makes about
30
small

Difficulty
Easy

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

These are like little clouds of brioche dough, scented with lemon zest and cinnamon and studded with currants. Like so many Dutch specialties, they really deserve to be better known. Many thanks to my Dutch connections: Bonnie Slotnick, who supplied me with a couple of excellent Dutch baking books, from which this recipe is adapted, and Hans Polleman, who, with Bonnie, helpe