New Years Eve Dutch Oliebollen Recipe
December 30, 2007
Oliebollen literally translated oily balls. Oliebollen are a traditional Dutch food. Traditionally They are eaten on New Year’s Eve and at funfairs. They are made by using two spoons to scoop dough and dropping it into a deep fryer filled with hot oil. So a sphere shaped “oliebol” emerges.
Recipe for +- 35 Oliebollen
1 kg wheat flour
1 liter water
25 grams / 1 ounce salt
50 grams / 2 ounces sugar
80 grams / 3 ounces packaged yeast
1 tabel spoon cinnamon
lemon juice
200 grams / 7 ounces raisins
100 grams / 4 ounces chopped apple
Dissolve the yeast in the water and mix for at least 10 seconds. Add the flour and mix for well for about 20 seconds with an electric mixer. Then add the sugar, salt, cinnamon, and a few drops of lemon juice. Last ingredients to add are the raisins and the diced apple. It needs to rise for +- 45 minutes. Make balls using two spoons or an ice scoop. And then start deep frying the oliebollen. I usually deep fry a few at a time, for about 6 minutes each. I also turn them halfway through. Drain the Oliebollen on absorbant paper and then comes the fun part, sprinkeling them with icing sugar. The Oliebollen are ready… Let the New Year begin.
The recipe is marvelous and the result is delicious.
Oliebollen does not translate as ‘oily balls’ it translates as ‘oil balls’. The difference is subtle as it refers to the method of cooking as opposed to the outcome. I’ve not heard of doughnuts as oily but they are fried in oil. It’s the same thing with oliebollen.
Thanks for the recipe.
Comment by Janet — December 30, 2010 @ 4:38 am