After posting the decidedly un-Dutch Saucijzenbroodjes recipe a few weeks ago, I thought I should probably try to redeem myself.
Luckily, I found just the thing while searching for good New Year’s recipes.
Apparently it’s a tradition in The Netherlands to eat these tasty little olibollens (literal translation: oil balls) at the New Year. I’ll have to ask my dad (who was born in Holland) if he ever followed that tradition while growing up, and if so, why he didn’t carry on something so tasty for us kids.
Olibollens are basically a doughnut or fritter, but not nearly as sweet as the typical American versions. They can be made without fruit, but apples and raisins or currants are usually added. I made mine with apples, but omitted the raisins as my husband hates them.
After frying, they’re dusted with powdered sugar. I also saw some recipes that used white sugar and even a maple glaze. Both would be good, and a glaze would probably up the sweetness factor. A little extra sugar could probably also be added to the dough.
I was a little nervous before I made these, as I’ve never really used yeast or deep fried things. But these were really easy, and turned out perfect. They’re best served warm, but still seemed OK the next morning. A quick spin in the microwave would probably make them just as tasty.
Think I’ve just found a new New Year’s tradition.
Recipe: Olibollen (Dutch doughnuts)
Adapted from AllRecipes.com
- 2 (.25 ounce) packages active dry yeast
- 1/2 cup lukewarm water (110 to 115 degrees F)
- 4 1/2 cups all-purpose flour
- 1/4 cup white sugar
- 1 teaspoon salt
- 2 eggs, beaten
- 1 1/2 cups milk
- 1 1/2 cups chopped tart apple (optional)
- 1 cup raisins (optional)
- 1 quart vegetable oil for frying
- powdered sugar for decoration
- Warm oven on lowest possible temperature setting.
- Dissolve the yeast in the warm water in a small mixing bowl. In a large mixing bowl, combine flour, sugar, and salt. Add the eggs, yeast mixture, and milk; beat with an electric mixer until blended.
- Turn off the oven. Cover the prepared dough with a greased piece of plastic wrap, and place the bowl of dough on the lowest rack of the warmed oven. Allow to rest and rise for 1 hour.
- Heat the oil for frying to 350 degrees F (175 degrees C) in a heavy bottomed, deep skillet.
- Mix the apples and raisins into the dough. Then, carefully slide the dough by heaping teaspoons into the preheated oil. Do not crowd the pan. Fry the fritters until they are golden brown, about 2 minutes per side. They should turn over on their own when they are ready to brown on the other side, but keep an eye on them and flip them as necessary. Remove them to a paper towel lined plate and repeat with the remaining dough. Dust with sugar while warm.
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