I have just spent a few days at Polblue - Barrington Tops.  I put Aarts recipe in a safe place but in a Senior moment couldnt find it.  It was rather cool up there and the recipe I googled said "room temperature" and I should have trusted my better instincts and warmed the milk and the mixture only rose about a third and never looked like doubling.  It was also  rather thin and I feel the milk was double what it should have been.  The end result was eaten and enjoyed but I would like the recipe Aart made at Thora if its possible.

I recapped what I did

I was very organised and was cooking only this and planned to YouTube it. I took it measured out cliplocked and ready to go.   I like to work from cup measurements and used an online converter somehow it told me 2 1/2 cups instead of 4 cups of flour. I just took 2 eggs without looking at the recipe should have been 1. This probably saved the day as they were very light and fully cooked when golden. The shapes were a bit irregular but on a cold afternoon no one cared. My recipe called for a teaspoon of spice and I used the magic Dutch spice.

TO THE RESCUE
I also don't mind putting a little cinnamon in it..Coz I like it.

Can't find the recipe on my harddrive.
This out of Hetty's Dutch Cookbook


Ingredients
1 Sachet Yeast
1 cup lukewarm milk
2 1/2 cups flour
2 teaspoons salt
1 egg
1 - 1/2 cups if dried mixed fruit
1 quart vegetable oil for deep-frying
1 cup icing sugar for dusting

Directions

Add yeast and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the dried fruit. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.

2Heat the oil in a Camp Oven to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.

They usually turn themselves when cooked on one side.
Takes about 8 minutes all up.

If the oil is not hot enough, the outside will be tough and the insides greasy.

Drain finished Oliebollen on paper towels and dust with icing sugar.
Eat them hot is best

Thanks Aart (my white knight   ) thats looks good as a base recipe and pretty close to what mine should  have been.  I think you said at Thora that apple could be added and mine had one peeled chopped apple and the rind and juice of one lemon mixed together.  The spice went well with the apple.

My recipe said they should be "perfect round balls" 

Even having half a sheep over it didnt help it rise  



Kevs stand over the gas ring is useful and the No. 2 Potjie just fitted.



I didnt have a thermometer but I just waited till a piece of bread dipped into the oil instantly formed bubbles around it and that seems to be the right temperature for most frying.  Its how I judge for ordinary donuts.