Oliebollen en Appelfloppen

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.

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Sjoerd http://www.volkstuindersvereniginghoornenomstreken.nl/Page11.html