New Years Oliebollen

Now that Christmas is over and done with, up next is New Year’s. On our last trip around the world, we are going to Holland and looking at a traditional New Year’s treat.

Oliebollen are deep fried donut like balls often containing currents and then sprinkled with icing sugar. They are like a dessert dumpling. They are first thought to have originated in Germanic tribes in the Netherlands during the Yule season which runs from December 26^th and January 6^th.  The name Oliebollen means oil ball or oil cookie. A typical Oliebollen recipes calls for flour, yeast, baking powder, salt, eggs, currents and milk. Many recipes do also call for raisins and finely chopped Granny Smith apples.

Take a look at our try at Oliebollen and see if it inspires you to make some for the New Year!

Classic Oliebollen Recipe

You will need...

4 cups of flour

2 packets/4 tsp. of yeast

1 tsp. of salt

1 large egg

1 ½ cup of lukewarm milk (about 50 seconds in the microwave)

2/3 cups of currents (optional)

2/3 cups of raisin (optional)

1 small Granny Smith apple (optional)

Oil for deep frying

Icing sugar to top

How to...

Put flour, yeast, and salt into mixer’s bowl/mixing bowl. Stir together.

Make a well in the centre of the flour mix and crack your egg into it. Cover with your lukewarm 

milk.

Using a dough hook if your using your mixer or a wooden spoon if you are not, Mix it all together to make a sticky wet dough.

Cover with saran wrap or a wet dish towel and place in a warm spot to rise - about 1-2 hours or until it doubles in size. If you can find a warm spot, put your oven at around 200 degrees and place it in the oven to rise.

Once risen, use two tablespoons and scoop the batter into the hot oil. 

Cook until puffed up and golden brown.

Pat with paper towel to remove excess oil and then sprinkle with icing sugar and enjoy warm. They aren’t the best to eat the next day so gobble them all up while fresh!