Grandma DeJoode’s Ollie Balls (Oliebollen)


  • 5 C flour
  • 1 C sugar
  • 1 t salt
  • 2 eggs, beaten
  • 1 t vanilla
  • 1 C cooked mashed potatoes (approx. two medium potatoes)
  • 1 package of yeast (dissolve in warm water or milk)
  • 2 C water
  • 2 C raisins
  • Vegetable oil


  1. Dissolve yeast in 1 C lukewarm milk, then add 1 C water.
  2. Mix flour, sugar, salt. Mix beaten eggs and vanilla, then add mashed potatoes. Combine with dry mix. Add water with yeast, making a soft elastic dough. (More water might be needed to make dough soft). Add raisins. Cover the dough and set aside to rise until double, about 1 hour.
  3. Heat vegetable oil to 180 degrees C (350 degrees F) in a deep-fryer or Dutch oven. Keep temperature constant. Balls will have a golden crust outside and non-greasy, cake-like inside.
  4. Use an ice cream scoop dipped in the hot oil to shape the dough into heaping balls. Carefully drop into the hot oil. Fry balls until golden brown, about 3 minutes on each side. Flip balls with a fork.
  5. Drain finished doughnuts on paper towels lined in a colander; dust with confectioner’s sugar.
  6. Serve warm (best!), piled into a bowl with more confectioner’s sugar dusted over them.



Submitted by Lynsley H.




Gluten Free Apple Cider Doughnuts

Servings: 12
Prep Time: 10 minutes
Cook Time: 10 minutes


  • 1 ½ cups of Bob’s Red Mill 1 to 1 Baking Flour
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar
  • 1 ½ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 2/3 cup of sugar
  • 8 tbsp unsalted butter, melted and cooled
  • 1 tsp of vanilla
  • 2 egg whites separated
  • 1 cup apple cider

For Icing:

  • 1 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1 tbsp milk


  1. Preheat oven to 350. Spray donut pan with cooking spray.
  2. In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
  3. In another small bowl, whisk together the melted and cooled butter, vanilla, egg yolks, and apple cider. Make a well in the center of the dry ingredients and pour in. Mix gently.
  4. In a separate bowl, whisk the two egg whites for about a minute with a fork. You are trying to get them a little thick so they add some fluffiness to the doughnuts.
  5. Add egg whites to mixture and stir until mixed.
  6. Fill each doughnut well in the pan ½ full without covering the middle section.
  7. Bake for about 8 – 10 minutes.
  8. For icing, simply mix powdered sugar and maple syrup. Slowly add milk a little at a time, until you reach desired consistency.
  9. Allow doughnuts to cool completely before icing. Add sprinkles if desired before icing sets.IMG_0306

Recipe submitted by Angela B.