Oliebollen

Oliebollen Recipe from Netherlands | Ingredients: Wheat Flour, Water, Yeast, Raisins, and More

Region / culture: Netherlands | Preparation time: 1 hour | Cooking time: 6 minutes per batch | Servings: makes about 20 oliebollen

Introduction

Oliebollen, which translates to "oil balls" in Dutch, are a traditional Dutch treat enjoyed during the holiday season. These deep-fried dough balls are crispy on the outside and soft on the inside, often filled with raisins and dusted with icing sugar. They are a delicious and indulgent snack that is perfect for sharing with family and friends.

History

Oliebollen have been a popular treat in the Netherlands for centuries, with references to similar fried dough balls dating back to the Middle Ages. Originally, oliebollen were made to celebrate the winter solstice and the end of the dark days of winter. Over time, they became associated with New Year's Eve and are now a staple at Dutch holiday celebrations.

Ingredients

1 kg of wheat flour
1 liter of water
25 g of salt
50 g of sugar
80 g of packaged yeast
200 g of raisins
oil for deep frying
icing sugar to sprinkle on top

How to prepare

Dissolve the yeast in the water and mix for 10 seconds. Add the flour and mix well for about 20 seconds.
Add the salt, sugar, and raisins. Mix well.
Set aside to rise for 45 minutes.
Heat the oil to about 180°C. Form balls using two spoons or an ice scoop and deep fry the oliebollen - usually a few at a time - for about 6 minutes each. You might have to dunk (and turn) them halfway through.
Drain on absorbent paper. You can eat them hot or cold. Always let them drain thoroughly, however, as they are not called "oliebollen" (oil balls) for nothing!

Variations

Add grated apple or lemon zest to the dough for a fruity twist.
Replace the raisins with dried cranberries or chopped nuts for added texture.
Dip the oliebollen in chocolate or caramel sauce for an extra indulgent treat.

Cooking Tips & Tricks

Make sure the oil is at the right temperature (around 180°C) before frying the oliebollen to ensure they cook evenly and don't absorb too much oil.

- Use an ice scoop or two spoons to form the dough into balls for frying.

- Don't overcrowd the frying pan or deep fryer - fry the oliebollen in batches to ensure they cook properly.

- Let the oliebollen drain on absorbent paper after frying to remove excess oil before serving.

Serving Suggestions

Serve oliebollen warm with a dusting of icing sugar on top. They are best enjoyed fresh out of the fryer.

Cooking Techniques

Deep frying is the traditional method for cooking oliebollen, but you can also bake them in the oven for a lighter version.

Ingredient Substitutions

You can use whole wheat flour or gluten-free flour in place of wheat flour for a different texture.

Make Ahead Tips

You can prepare the dough for oliebollen ahead of time and refrigerate it overnight. Let it come to room temperature before frying.

Presentation Ideas

Serve oliebollen on a platter with a sprinkle of icing sugar and a side of hot chocolate or mulled wine.

Pairing Recommendations

Oliebollen pair well with a cup of coffee or tea, or a glass of champagne for a festive touch.

Storage and Reheating Instructions

Store any leftover oliebollen in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of oliebollen contains approximately 250 calories.

Carbohydrates

Each serving of oliebollen contains approximately 40 grams of carbohydrates.

Fats

Each serving of oliebollen contains approximately 10 grams of fats.

Proteins

Each serving of oliebollen contains approximately 5 grams of proteins.

Vitamins and minerals

Oliebollen are not a significant source of vitamins and minerals.

Alergens

Oliebollen contain wheat and may contain traces of nuts and dairy.

Summary

Oliebollen are a high-carb, high-fat treat that should be enjoyed in moderation as part of a balanced diet.

Summary

Oliebollen are a delicious Dutch treat that is perfect for celebrating the holiday season. Enjoy these crispy, fluffy dough balls with a dusting of icing sugar for a sweet and indulgent snack.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a cold winter's day, much like today, when I stumbled upon a quaint little bakery in the heart of Amsterdam. The scent of freshly fried dough and warm spices wafted through the air, beckoning me inside. As I entered, I was greeted by a kind elderly woman behind the counter, who was busy shaping balls of dough with her experienced hands.

Intrigued by the process, I struck up a conversation with her and soon learned that she was making Oliebollen, a traditional Dutch treat enjoyed during the holiday season. She explained that Oliebollen are essentially deep-fried dough balls, studded with raisins and dusted with powdered sugar. The thought of such a decadent and delicious treat immediately piqued my interest, and I begged her to share her recipe with me.

With a twinkle in her eye, she agreed to teach me the secrets of making Oliebollen. We spent the afternoon together in her cozy kitchen, kneading dough, frying batches of golden brown balls, and sprinkling them with generous amounts of powdered sugar. As we worked, she shared stories of her own grandmother, who had passed down the recipe through generations. I listened intently, soaking in every detail and technique that she imparted to me.

After hours of hard work and anticipation, we finally sat down to enjoy the fruits of our labor. The Oliebollen were warm, fluffy, and bursting with flavor. Each bite was a delightful explosion of sweetness and spice, transporting me back to my own childhood memories of holiday indulgence.

From that day forward, Oliebollen became a beloved tradition in my own home. I would eagerly await the onset of winter, when I could once again dust off my grandmother's well-worn recipe and recreate the magic of that moment in Amsterdam. Over the years, I have refined the recipe, adding my own personal touches and variations to make it truly my own.

Now, as I stand in my own kitchen, surrounded by the comforting smells of cinnamon, nutmeg, and frying dough, I can't help but feel a deep sense of gratitude for that chance encounter with the kind baker in Amsterdam. Her generosity and wisdom have enriched my life in ways I could never have imagined, and I am forever indebted to her for sharing the gift of Oliebollen with me.

As I take a bite of a freshly fried Oliebol, I am transported back to that chilly winter's day, where a simple recipe brought me warmth, joy, and a connection to a rich culinary tradition. In that moment, I am filled with a sense of contentment and fulfillment, knowing that I have honored the memory of the baker who sparked my love for Oliebollen all those years ago.