(A group of concerned Moms decided to hold a “Doughnut Event” to raise money for much needed playground equipment. Being a mini-United Nations kind of neighbourhood, the doughnuts presented as an international event as well. . .)
The next booth represented Holland, a country I always visualized as masses of tulips, a few windmills and tasty cheeses. I now add Oliebollen. Oliebollens are like dumplings made from enriched yeast dough and cooked in a deep-fryer. They are traditionally eaten on New Year’s Eve, but can be bought at oliebollen street vendors in November and December, as well as throughout the year at fun fairs–much like the fairs where I can buy my mini-doughnuts in Victoria. Oliebollens can be made plain or have raisins, currents and apples added to the dough. Both kinds usually get dusted with some icing sugar before serving. The oliebollen I sampled was filled, after frying…
View original post 588 more words
Jane Wilson 
Thank you for reblogging on your site, Jane. Would you like an iliebollen or a beignet or a . . .? I may still have a few in my freezer 🙂
Oops–you’d think I should be able to spell “oliebollen” by now as they are delicious when warm. . . .