Traditional Oliebollen Recipe for Holiday Gatherings
- 2 cups all purpose flour
- 1 1/2 cups lukewarm milk
- 2 eggs
- 1/2 cup raisins
- 1/2 cup currants
- 1/2 cup diced apple
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 2 tsp active dry yeast
- 1/2 tsp salt
- Vegetable oil for frying
- Powdered sugar for dusting
- Dissolve the yeast in lukewarm milk and set aside.
- In a large bowl, sift together flour and salt.
- Add sugar, raisins, currants, diced apple, and melted butter. Mix well.
- Beat the eggs and add them to the mixture. Mix well.
- Slowly pour in the milk and yeast mixture, while mixing the batter with a wooden spoon. Stir well until the batter is smooth and thick.
- Cover the bowl with a clean kitchen towel and let the batter rise for 1 hour in a warm, draft-free place.
- After the batter has risen, heat the vegetable oil in a deep fryer or a large pot over medium-high heat.
- Drop spoonfuls of batter into the hot oil, making sure not to overcrowd the pot.
- Fry the oliebollen until they are golden brown on both sides, flipping them over once to ensure even cooking.
- Using a slotted spoon, remove the oliebollen from the oil and place them on a plate lined with paper towels to drain the excess oil.
- Dust with powdered sugar before serving.
Holiday gatherings call for special treats and traditional recipes. And what could be more traditional, and delicious, than Dutch oliebollen? These deep-fried doughnuts are a staple in Holland around the new year, but they’re also a perfect holiday treat. Warm, fluffy, and dusted with powdered sugar, they’re the perfect dessert or snack to enjoy with family and friends.
Making traditional oliebollen is easy, especially if you follow this recipe. The ingredients are simple, and most of them you probably already have in your pantry. Raisins, currants, and diced apple add texture and flavor to the dough, while the sugar and butter make it rich and sweet. The secret to fluffy and airy oliebollen is letting the batter rise for at least an hour before frying. This step can’t be skipped, so make sure you have some patience before you start.
Frying oliebollen is a delicate operation, but it’s not a rocket science. The oil should be hot, but not smoking, and you should be careful not to overcrowd the pot. You don’t want the oliebollen to stick together and become greasy. Use a spoon to carefully drop spoonfuls of batter into the oil, and let them fry until they’re golden brown on both sides. If you’re worried about oil temperature, use a deep fry thermometer to measure it.
Once the oliebollen are fried, you can dust them with powdered sugar or serve them with a warm chocolate or caramel sauce. They’re best eaten warm, but they can also be stored in an airtight container for a day or two. If you feel like experimenting, you can also add some cinnamon or nutmeg to the batter or replace raisins with cranberries or cherries. Oliebollen are a versatile treat that will always make your holiday gatherings more festive and delicious.