New Year's Round Do-nuts - Ole Bollen

[Yvonne (Vonnie) Mostat, RN]

Ukrainians and Dutch Mennonites call them OlIe BolleN They are essentially a fried do-nut but bigger.

Never heard of anyone making them for Christmas, ALWAYS NEW YEAR;S COOKIES (which is NOT WHAT THEY ARE,A COOKIE I MEAN. THEY ARE A BIG DO-NUT! They are called by Canadian/Mennonites OiIe Bollen

            * *and children love them

If you can heat your deep bottom skillet to 350 degrees, that is what the recipe calls for.  I often make them on our patio because I have a dislike for fried foods in the kitchen.

PORTZELKY Is what the recipe books call them. Posted on New Years Eve, and they are usually made just for New Year's Eve or New Years; Day

We have made them using a small amount of apples, or canned cherries, but only a small amount of fruit. Soften sprinkled with cinnamon

3 Cups of raisins - but these are often substituted with the fruit.

They are so good, but rich, and eating two of them is like eating Two big Do-nuts which can make you sick

2 tbsp. of yeast - Softened in the lukewarm yeast

2 Cups lukewarm milk

1/4 Cup of butter, melted

1/4 Cup of butter

2 tsp. salt   (I did not put as much salt as the recipe suggested

4 eggs beaten well

5 1/2 Cups of Gluten Free Flour

2 Tbsp..of Zanthum Gum

.Icing Sugar or Berry Sugar  (Super Fine Sugar)

Heat your oven to 350 degrees.  Use a deep bottom sklllet for frying them.

Don't over-cook them, just until lightly browned.  Take out of the skillet and drain well on paper towelling.  You do not want greasy Do-Nuts

Refrigerate any left over.  We seldom have any left over other years when we have guests over for New Year's Day, which is not this year! 

This makes SIX DOZEN  -  Substitute 1 Cup of chopped apples or chopped dried apricots for the one cup of raisins.  If you roll them in the sugar they freeze really well.

PICTURE TO FOLLOW

[Scott Adams]

Thank you for this recipe!