All my life, New Year’s Day has been the day to make and eat New Year’s Kuka.
Now, before you go either correcting my German (because it’s kuchen, not kuka) or telling me this stuff is called Olie Bollen, let me defend myself. You know how families are…we say things differently and know precisely what is meant. So, you say poTAYto and I say poTAWto and we’re all still friends! 😉
Secondly, I had no idea these delicious doughnuts were of Dutch origin until last year when I mentioned our tradition on a forum and had another woman tell me they eat the same thing, but call them Oliebollen. (I was somewhat surprised anyone else knew what I talking about. As a kid, I learned early on that my family ate things NO ONE else in the entire town had heard of.)
Then, when searching for the spelling for this post, I ran across the name written as two separate words: Olie Bollen. See…different folks, different strokes…same yummy New Year’s treat!
Here’s the recipe so you can enjoy your own (and call them whatever you like!)
Amy’s New Year’s Kuka (cuz that’s what my recipe card says!)
1 pkg yeast
1/2 c. lukewarm water
1/4 c. shortening
1 tsp salt
1 egg, beaten
2 c. flour
1 c. raisins
In a large bowl, dissolve yeast in water. Add sugar, shortening, salt, egg, & flour. Mix well. Fold in raisins and let dough rise to double. Drop by tablespoonfuls into 400 degree oil in a deep fat fryer. Fry until brown and done in the middle. While warm, roll in sugar.