Oly Koek and Doughty Doughnut recipes | Sleepy Hollow

The olykoek (also spelt olicook and olykoecks) is the grandpa of the doughnut, will numerous variations made available in cookbooks. In simple terms, it is a ball of dough deep fried in hot oil. Some recipes in The Sensible Cook suggest that citrus, apples and/or almonds be mixed directly into the dough. However, in The Sensible Cook, a recipe found from Albany, New York provided an additional recipe for olykoek that folds raisins and dried citrus soaked in brandy, into the middle of the dough. I found this allowed for a more consistent cook through

Eventually someone came up with the solution of placing a hole in the dough, and creating a doughnut.

The ‘doughty dough nut’ is also mentioned in Sleepy Hollow. To simplify the baking process, we used the same dough, created a ball without the filling and punched a hole through the centre with our finger before frying.

Oly Koek and Doughty Doughnut recipes

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Cook time

3 mins

Total time

3 mins

Author: Bryton Taylor; Food in Literature

Serves: 18

Ingredients

1 cup mixed dried fruit (raisins and citrus)
¼ cup brandy
1.5 packages of dry yeast
⅛ cup warm water
pinch of sugar
4 tbsp butter
1 cup milk
½ cup white sugar
2 egg yolks
1 egg white, beaten
5 cups plain flour
¼ tsp nutmeg
1.5 L vegetable oil for frying

Instructions

Start by preparing the mixed dried fruit the night before by soaking it in the brandy.
The day of, in a bowl of the warm water, sprinkle the yeast, stir and cover in a warm spot. meanwhile warm together the milk and butter, then mix in with the eggs, sugar and nutmeg.
Stir in the yeast, then begin mixing in the flour, a cup at a time until you reach the consistency of a soft dough.
Cover and set aside in a warm place to rise for an hour.
Meanwhile, drain the fruits from the brandy. Tear off an egg-sized piece of the dough, create a well in the middle, fill with the fruits and close the dough back up.
Create all the balls first before frying. Deep fry one or two at a time until golden before removing.

Notes

Use a sugar thermometer. The oil temperature should 170-175C, but no hotter than 180C, as the dough on the outside with cook too fast, leaving the inside uncooked.
Don’t use plastic when removing the dough from the oil. Use a wooden or metal ladle with slots or holes.
The doughnuts and olykoeks can be served hot or cold and should be dusted with icing sugar for flavour.