New Year without Oliebollen

What is a New Year without Oliebollen [a Dutch snack always prepared at the end of the year]? Well we’re probably going to find out this year, as I won’t be able to make them this time. Not a big deal, I know, but I was a psyched again to make them. I have all my ingredients at home (raisins have been in water overnight and all), just one problem you need an over to make these babies and we don’t have one…

00. Oliebollen

For those of you who are not familiar with this delicious Dutch snack. Oliebollen {literally ‘oil balls’} are a Dutch treat that always served at the end of the year. During the rest of the year you won’t find them anywhere in the country. They are typically eaten on New Year’s eve accompanied with a nice glass of champagne.

It’s said they are the precursor of the American donut, as the batter and the way they are cooked are very similar. However they are in a different shape all together.

Oliebollen are real easy to make, compared to normal Dutch cakes for which it’s difficult to find the ingredients overseas, the ingredients for this snack can be found all over the world. And if you have an oven and a frying pan you will be able to make them anywhere anytime.

Even though I am unable to make these treats this year, I did not want to let you miss out on them. I got this recipe from my Aunt, they are easy to make {as long as you have an oven…} and so yummy. It’s a shame we have to miss them this year…

Ingredients for 35-40 oliebollen: 

  • 200gr. currants
  • 200 gr. raisins
  • 3 apples {preferably cooking apples}
  • Juice of 1 lemon
  • 24gr. drug yeast (non-rising)
  • 400ml semi-skimmed milk
  • 500ml water
  • 50gr. sugar
  • 17gr. salt
  • 2 eggs
  • 1kg. wheat flour (or 00 durum, which makes them even more fluffier)
  • oil for frying pan

Preparation: 

  • 01. PreparationSoak the currants and raisins overnight; the next day drain them in a sieve and dry them with a kitchen towel.
  • Pre-heat the oven at 50°C.
  • Place the currants and raisins on a baking sheet, spread them out and put them for about 5 minutes in the oven to dry them. Take the currants and raisins out, but leave the oven on.
  • Chop the lemon in half and squeeze out the juice.
  • Peel the apple, remove the core and chop it in small pieces.
  • Put the apple in a bowl and mix them with the lemon juice.
  • 02. The BatterPut the milk and water together in a pan and warm it up to 38°C (I use a meat thermometer for this, if you don’t have one the water should be lukewarm).
  • Put the flower in a bowl and mix it thoroughly with the yeast, add the sugar, salt and egg.
  • Mix all of this together on the lowest setting of your mixer for about 4 minutes.
  • Slowly add milk, put the mixer up 1 tier and stir till it all is a flat batter (you can press out the lumps with a spatula if the mixer doesn’t get them all out).
  • Add the apples, raisins and currants bij quickly stirring them into the batter.
  • 03. Set-up outsidePlace the bowl, with a wet cloth over it, in the oven (which was pre-heated to 50°C) until the batter has risen until the top of the bowl. (EDIT: if you don’t have an oven let the mixture stand for an hour on a warm location and you’ll have the same effect).
  • Pre-heat the frying pan to 175°C.
  • Mix the batter 15 times, after which you can make about 15 oliebollen, before you have to mix the batter for another 15 times.
  • The easiest way of making the oliebollen is by using a soupspoon and a regular spoon. Fill the soupspoon as if you where serving soup, with the other spoon gentle let the batter fall into the frying 04. Baking the oliebollenpan. Make sure the oliebollen don’t touch each other in the frying pan.
  • Bake the oliebollen for 6 minutes (3 minutes one side, 3 minutes the other side).
  • Take the oliebollen out of the frying pan, place them on a nice plate and sprinkle some icing sugar on top, and Voila you have yourself some amazing tasting oliebollen!

Some tips: 

  • If you don’t have currants just use raisins. Or if you don’t like them all together leave them out.
  • Prepare the oliebollen outside, if not your place will smell like one big oliebol!
  • Dip the soupspoon in the oil before making the oliebol, in this way it will slide right off the spoon.

05. Final product

Now I really am craving these oliebollen. I am just going to see whether I can try making them without the oven. Maybe if I put the batter out for half an our it will rise by itself… Keeping my fingers crossed!

Hope you’ll all have a great end of the year, and off course all the best wishes for 2015! That it may be a year that all your dreams will come true! 

xxx F.

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