MAYA: Happy Holidays! Most of you have probably already settled on the menu for the holidays later this week, so I'm sharing a recipe for New Year's. In the Netherlands, it's traditional to welcome the New Year with Oliebollen and a glass of champagne.
Oliebollen are like beignets. My best friend, who's mother was Dutch, makes them every New Year's. Since I don't deep fry anything, that's the only time I get to eat oliebollen (translation: oily balls). I'm sharing her recipe and photos.
Ingredients
1 cup lukewarm milk
2 1/4 cups flour
1 teaspoon salt
1 lightly beaten egg
1/2 cups raisins, currants, or a mix of both
1 cooking apple, peeled and chopped small
Powdered sugar to sift over the fried dough
Directions
Sprinkle the yeast over 1/4 cup milk and stir until yeast dissolves.Combine flour and salt. Add the remaining milk and egg.
Mix in the yeast mixture and fruit. Let stand in a warm place until the batter has doubled in size.
Heat the oil to 360-375 degrees for deep frying. Using two spoons, shape the batter into balls and drop them into the oil a few at a time. Fry until golden brown (about 8 minutes).
Drain on paper towels. Before serving, sift powdered sugar over the olieballen. They can be served warm or at room temperature. They are best eaten on the same day you make them but can keep for a few days, though the dough on the outside won’t be as crispy.
The 7th and latest book in Maya's series is Gingerdead Man.
I've had oliebollen. The Dutch originally settled Grand Rapids where I now live. I worked for a senior services company in marketing and one year took pictures for the newsletter of the residents enjoying oliebollen. I had never heard of them before.
ReplyDeleteI wouldn't have heard of them either except that my best friend's mother was Dutch, and they are a family tradition.
DeleteThese look great! I'm afraid of deep frying, but I might try to make my husband set up the deep fryer to give these a try.
ReplyDeleteI avoid deep frying too. I wonder if my husband would ... Nah.
DeleteThese look delicious! I don't deep fry too many foods, but I would try with these.
ReplyDeleteThanks for your comment, Tina. If you try making oliebollen, I hope you enjoy them.
DeleteBrings back so many memories of having these at my childhood best friend's house. They were dutch.
ReplyDeleteMy father's family is from Montreal and we grew up having tourtiere during the holidays. Will be making both this year!!!!
Thank you
Thank you for your comment, Sandra. Have a delicious holiday!
DeleteHaving spent a significant chunk of my life in Holland, MI I'm here to tell you that Olliebollen are readily available during Tulip Time, which is early in May. Their is always at least one food truck that makes them - and you can get them stuffed with custard or pudding. It's almost enough to make me go back for Tulip Time - but not quite! pjcoldren[at]tm[dot\net
ReplyDeleteThanks for your comment, PJ. I've wanted for years to go to the Netherlands at tulip time. If they serve oliebollen then, it's an added incentive to go.
DeleteThis recipe looks delicious. I have a question for anyone out there who is Dutch, a few years ago I picked up a a Dutch cook book thinking I could learn some of the recipes I've had in a small restaurant in Vancouver Canada. But when I arrived home I found out my new recipe book was also written in Dutch is there an app some where out there that will translate the recipes. 😲😯🤔🙄😊Kat
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