Oliebollen – KinFolk Recipes (2024)

December 28, 2011

Oliebollen – KinFolk Recipes (1)

An oliebol (plural oliebollen is a traditional Dutch food. Oliebollen (literally oil balls) are traditionally eaten on New Year’s Eve and at funfairs. They are also called smoutebollen in Belgium. Sometimes it is referenced in English as Dutch donut.

They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6. The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained deep-fried dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whomever ate them.

Ingredients

  • 1 (0.6 ounce)yeast
  • 1/2 cup lukewarm milk
  • 1 bottle dark beer
  • 3 1/4 cups all-purpose flour
  • 2 tsp salt
  • 1 egg
  • 1 1/2 cup raisins
  • 1 Granny Smith apple – peeled, cored and finely chopped
  • oil for deep-frying
  • confectioners’ sugar for dusting

Instructions

  1. Warm the milk to 110F and add the yeast and 1 tbsp sugar. Let stand for 10 min it should be foaming by now, If not then your yeast is not working. Try a new package. Sift the flour and salt into a large bowl. Stir the yeast mixture, egg and beer in the flour and mix into a smooth batter.Oliebollen – KinFolk Recipes (2)
  2. Soak the raisins in water, after they are plum take the raisins out of the water and stir the raisins and apple in the flour. Cover the bowl, and leave the batter in a warm place to rise until double in size. I like to put the bowl in the stove with only the light on, it will help to rise. This will take about 1 hour.Oliebollen – KinFolk Recipes (3)
  3. Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons. It’s easier to use a gravy ladle and one soup spoon. The gravy ladle gives you the right size for the oliebol. Drop them carefully into the hot oil. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners’ sugar. Serve them piled on a dish with more confectioners’ sugar dusted over them. Eat them while warm.Oliebollen – KinFolk Recipes (4)

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Oliebollen – KinFolk Recipes (5)

Oliebollen – KinFolk Recipes (6)

Olie Bollen

5 from 1 vote

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Prep Time 1 hour hr 10 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Holiday/New Years

Cuisine Dutch

Servings 20

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Ingredients

  • 1 0.6 ounceyeast
  • 1/2 cup lukewarm milk
  • 1 botlle dark beer
  • 3 1/4 cups all-purpose flour
  • 2 tsp salt
  • 1 egg
  • 1 1/2 cup raisins
  • 1 Granny Smith apple - peeled cored and finely chopped
  • oil for deep-frying
  • confectioners' sugar for dusting

Instructions

  • Warm the milk to 110F and add the yeast and 1 tbsp sugar. Let stand for 10 min it should be foaming by now, If not then your yeast is not working. Try a new package. Sift the flour and salt into a large bowl. Stir the yeast mixture, egg and beer in the flour and mix into a smooth batter.

  • Stir in the raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. I like to use the stove. Turn the light on and it is enough heat to make it rise. This will take about 1 hour.

  • Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons. It's easier to use a gravy ladle and one soup spoon. The gravy ladle gives you the right size for the oliebol. Drop them carefully into the hot oil. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them while warm.

Oliebollen – KinFolk Recipes (7) Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!

Author: Arrisje

Filed Under: Bread, Cake, Dutch

Tags: Bread, dessert, Dutch, New Years Eve

Oliebollen – KinFolk Recipes (2024)

FAQs

What do oliebollen mean in Dutch? ›

Oliebollen are a traditional Dutch delicacy eaten during winter. Oliebollen, literally translated as 'Oil Balls' are also known as Dutch Doughnuts.

How long are oliebollen good for? ›

Oliebollen will stay good for a few days, make sure you cover them with clingfilm. If you find them a little tough or too cold, you can warm them up in the microwave or oven and they'll be nice and soft again, make sure to eat them warm. Dutch Oliebollen freeze well as well. Just add them to a Ziplock bag.

What are the different types of oliebollen? ›

There are two main types of oliebollen: one plain, the other with raisins in the dough. You can eat them with or without powdered sugar and in any case it is tasty, but powdered sugar does add some more richness to the taste.

Who eats oliebollen? ›

'Oliebollen' are deep-fried globs of risen sweet batter. The Dutch eat them with New Year, but similar recipes are found in surrounding countries. Oily and sticky (powdered sugar).

Are beignets the same as oliebollen? ›

An oliebol (Dutch pronunciation: [ˈoːlibɔl], plural oliebollen, West Frisian: Oaljebol or Oaljekoek) is a Dutch beignet, doughnut or fried dough that is traditionally eaten on New Year's Eve. People often eat it with raisins baked inside and with powdered sugar on top.

What is the Dutch slang for balls? ›

Klootzak (literally: "ball sack") is the scrotum, and is a common insult.

What is a fun fact about oliebollen? ›

Oliebollen were first made by the Batavians and Frisians tribes and they were flat at first. And there is a cool folkloric story tied to these Dutch doughnuts. The goddess Perchta would fly through the mid-winter sky with some evil spirits pals of hers. Perchta liked to cut open the bellies of all she came across.

Can you reheat oliebollen? ›

They are still great at room temperature, but next day you will miss the crunchiness. If you wish to reheat them: preheat the oven to 150-160°C / 300-320°F / Gas Mark 3, and heat the oliebollen for 5 minutes.

What did the Dutch call donuts? ›

Oliebollen are Dutch pastries similar to doughnuts. These deep-fried treats are typically filled with raisins and dusted with powdered sugar. Some modern variations are served with berry filling, but this is a traditional recipe.

What are the donuts called that you eat on Fat Tuesday? ›

Paczki are traditional Polish donuts, popular on Fat Tuesday aka Mardi Gras.

What is the history of oliebol? ›

Origins of oliebollen

Many think that the oliebollen originated during pagan times, since it was eaten by Germanic tribes celebrating Yule. One story goes that the cruel pagan goddess Perchta would fly around and cut open the stomachs of people she came across for food. Eating oliebollen was supposedly a deterrent.

Why do the Dutch eat oliebollen on New Year's? ›

The ritual of eating these luscious lumps of sugary dough started with a less-than-appetizing story, perhaps meant as a warning to eat well before the advent of mid-winter want. Eating oliebollen was considered a surefire way to ward off the whims of a cruel pagan goddess named Perchta.

What does Terp mean in Dutch? ›

In the Dutch province of Friesland, an artificial dwelling hill is called terp (plural terpen). Terp means "village" in Old Frisian and is cognate with English thorp, Danish torp, German Dorf, modern West Frisian doarp and Dutch dorp.

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