Made from a yeasted dough filled with apples, raisins, and currants, these little deep fried balls of delicious known as Dutch oliebollen were the December Daring Kitchen challenge, and yes, as per usual, I’m several weeks behind. I’m actually a little sad to be posting this challenge, because it is the very last one: participation in the Daring Kitchen has been on the decline for the past few years, so the group is shutting down and it’s time to move on. Since joining the group in 2011, I have made so many delicious desserts and baked goods that I never ever would have tried on my own, from the Mawa cake to the Esterhazy torte, homemade phyllo pastry to ensaimadas, sfogliatelle ricci and lobster tail pastries to Armenian nutmeg cake and nazooks. Not the mention the Battenberg cake, povitica, and sourdough bread, which started a whole other sourdough journey. The Daring Kitchen was one of the main reasons I started this blog, so while I understand and support the reasons for ending the challenges, it’s a little bittersweet.
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