Dutch recipes: Oliebollen

Oliebollen

Baca Juga

For this recipe i have no translation to English as it is such a tradiotional Dutch recipe that hasn't changed one little bit in over hundereds of years.
We eat Oliebollen in the December month and it is traditionaly used during the new year celebrations.
Mostly these are made by mothers and grand mothers at home but all over the country you will find Oliebollen stands that sell them and lots of other diverent variations during the Festive months.
As i like to say America has their Doughnuts, Spain their Churros and The Netherlands have Oliebollen.

Serves: batch makes around 15 Oliebollen

Preperation time: 45 min ( + 1 hour rising )

Ingredients:

- 500 grams of flour
- 7 grams of dried yeast
- 1 dinner spoon of cinnamon
- 1 teaspoon of salt
- 1 egg
- about 2 liters of vegitable oil ( for frying)
- Icing sugar ( for dusting )
- 4.5 liters of hand warm water
- Clingfilm or stomething else to cover bowl while rising

Step 1:

In a large bowl mix the flour, yeast, cinnamon and salt together.
Use a large wooden spoon or handmixer and mix in the egg and the lukewarm water, keep stering till the mixture is smooth.

Step 2:

If your using any of the optional ingredients like apple or raisins them this is the time to add them to your mix.

Step 3:

Cover the top of your bowl with clingfilm so no air can escape while rising and leave the mixture to stand in a warm plave for around 1 hour, till it has doubled in size !!

Step 4:

After the dough has risen to double its size, poor the oil into a large pan so the pan is half full ( not to full as the oil wil boil and spil over the pan.
Make sure the temperature of your oil is around 175 C.

Step 5:

Gently scoop trough the mixture, get two wet spoons or and icecream scoop and make balls out the batter and gently drop them in the hot oil.
Fry around 5 oliebollen at the same time so you have room to turn them in the oil and it prevents them from sticking together.
The oliebollen will sink to the bottom of the pan at first but will rise to the top as soon as it starts to cook on the inside of your oliebol.
Turn them till their golden brown on the outside then take them out of your hot oil and leave them to drain on a piece of kitchen towl.

Step 6:

Place your oliebollen in a large dish and sprinkel them with Icing sugar

Variations to this recipe:

- Slices of apple, pineapple, banana or peach. Pull these trough your mixture so the pieces are covert in batter and fry them in the hot oil till golden brown on all sides.

- Peppers and sweetcorn for savory oliebollen, add diced pepper and 150 grams of sweetcorn to the batter and replace the cinnamon with 2 teaspoons of fresh chopped korriander and 1 dinner spoon of Tabasco.

- Cheese, Ham and Bacon can also be used in the oliebollen but make sure you then leave the cinnamon out the batter mixture.

And in the Netherlands we would say " Eet smakelijk" which means;