Fried Yeast Dough Fritters with Cinnamon Sugar

Introduction

These fritters use a rich yeast dough with eggs, scalded milk, and margarine, then fry at 375°F until golden before getting rolled in cinnamon sugar. The optional Granny Smith apples add soft chunks and a little tartness that works well with the sweet coating. Make them when you need a large batch for a brunch table, holiday morning, or dessert tray.

Recipe Details

• Prep Time: 1 hour 45 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 15 minutes
• Servings: 24 fritters

Ingredients

• 2 tbsp sugar
• 1 cup warm water
• 2 package active dry yeast
• 5 eggs
• 2 cups scalded milk
• 1 ½ cups warm water
• ½ cup margarine, softened
• 10 cups flour
• 1 cup white granulated sugar
• 1½ tsp salt
• 3 Granny Smith apples (optional), diced
• 3 cups sugar
• Ground cinnamon to taste
• 1 cup raisins (optional)
• Canola oil or shortening for frying

Instructions

1. Dissolve sugar in warm water. Sprinkle yeast on top. Let stand for about 10 minutes.
2. In a large mixing bowl, beat eggs until mixed. Add scalded milk, warm water, yeast mixture, and margarine. Beat well.
3. Add flour, sugar, and salt. Mix well. Add diced apple.
4. Let dough rise in a warm place until doubled in size. A lobster pot works well for this.
5. In a separate bowl, mix the sugar with cinnamon to taste. Set aside.
6. Fill a fryer pot with 4 inches of canola oil or melted shortening. Heat to 375°F (190°C).
7. Scoop large spoonfuls of dough into the hot oil. Dipping the spoons in the hot oil before scooping the dough keeps the spoons from getting too sticky.
8. Fry the oliebollen until golden brown, turning them to ensure even cooking.
9. Remove the oliebollen, and place on paper towels on paper bags.
10. Roll oliebollen in the cinnamon sugar mixture, and serve warm.

Variations

• Omit the 3 Granny Smith apples (optional), diced if you want a smoother interior and a slightly lighter fritter.
• Add the 1 cup raisins (optional) with the apple for more chew and sweeter bites throughout the dough.
• Replace the ½ cup margarine, softened with butter for a fuller dairy flavor and a slightly firmer crumb.
• Use shortening instead of canola oil for frying if you want a slightly crisper exterior and steadier heat during multiple batches.
• Reduce or skip the Ground cinnamon to taste in the coating for a plain sugar finish that puts more focus on the fried dough.

Tips for Success

• The yeast mixture should look foamy after the 10-minute rest; if it stays flat, the yeast is likely inactive.
• Let the scalded milk cool to warm before adding it to the eggs and yeast mixture so it does not slow or kill the yeast.
• Wait for the dough to double in size before frying; under-risen dough makes dense fritters.
• Keep the oil close to 375°F (190°C) between batches. If the temperature drops too far, the fritters absorb oil instead of crisping.
• Fry until the oliebollen are deep golden brown on all sides; pale fritters are often still raw in the center.

Storage and Reheating

Store cooled fritters in an airtight container lined with paper towels in the fridge for up to 3 days. For longer storage, freeze them in a single layer until firm, then transfer to a freezer bag or airtight container for up to 1 month.

Reheat in a 350°F oven on a baking sheet, uncovered, for 8 to 10 minutes from the fridge or 12 to 15 minutes from frozen. A microwave works for 15 to 20 seconds, but the coating softens and the crust loses texture.

FAQ

Can you make these without the apples?

Yes. Leaving out the apples gives you a more uniform dough and a slightly less moist center.

Where do the raisins go if you use them?

Add the raisins at the same point as the diced apple so they get distributed evenly through the dough.

Can you use instant yeast instead of active dry yeast?

Yes. Use the same amount, and either mix it with the flour or add it to the liquids; the rise may move a little faster.

Why is the milk scalded first?

Scalding changes the milk proteins in a way that helps yeast dough develop better texture. Just make sure it has cooled to warm before it goes into the bowl.