Oliebollen, also called ollie-bollen or oliebol, are Dutch pastries similar to donuts. Filled with raisins, deep-fried, then dusted with powdered sugar, oliebollen are favorite treats in the Netherlands and Belgium. They are featured during New Year's Eve celebrations and at fairs. Stemming from the first Germanic tribes of the Netherlands, these “oil balls” have a long tradition behind them as the first known recipe dates to a 1667 Dutch cookbook. Dutch settlers to the Northeast and Midwest regions of the United States brought the tradition of making oliebollen with them.
Recipe Servings: 12
Prep Time
5 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
8 minutes
Total Time
1 hour 13 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Place the warm milk in a small bowl and then break up the compressed yeast and add, stirring to combine.
- Let stand a few minutes to dissolve.
- Over a large bowl, sift together the flour and salt.
- Add the yeast mixture and the egg, mixing until a smooth batter forms.
- Add the currants, raisins, and apple, stirring to evenly distribute.
- Let sit, covered, for about 1 hour in a warm place. The dough will double in volume.
- In a deep-fryer or heavy, deep frying pan, heat the oil to 375°F.
- With two spoons, shape scoops of the dough into balls, then drop carefully into the hot oil to fry for about 8 minutes, until golden brown. The doughnuts should be soft but not greasy.
- Drain on paper towel.
- Dust with powdered sugar and serve hot.
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