An Oliebollen is a traditional Dutch food usually prepared at New Years. The word Oliebollen translates in to oil spheres or balls. They are a variety of dumpling made by using an ice cream scoop or two spoons to scoop the dough and drop it into a deep fryer filled with hot oil.
The dough is made from flour, eggs, yeast, some salt, milk, baking powder, and either currants or raisins. Another variation would be to add slices of apples to the dough. Once fried in the oil the Oliebollen are coated with powdered sugar and best served warm.
For those of you that don’t like to make things from scratch, here is a recipe for Koopman’s Oliebollen which is very simple and a real time saver.
Here is what you will need:
- 1 Box of Koopman’s Oliebollen Mix
- 500 ml of lukewarm water (16.9 ounces)
- 8 ounces of raisins or currants
- 1 or 2 tart apples finely sliced (optional)
- deep fryer with oil heated to 375°F
How to make Oliebollen:
- Make sure your raisins or currants are dry by placing on a towel.
- Put the mixture into a mixing bowl. Add the water. Stir with a wooden spoon or a mixer with dough hook until smooth.
- Stir in the currants and / or raisins into the batter.
- Leave the batter in the bowl, covered with plastic for 45 minutes to rise to room temperature. Do not stir the batter while it rises.
- Warm vegetable oil to 375°F in large pan or deep fryer.
- Shape dough with two spoons. Let the balls slip into the hot oil. They will float about half way out of the oil.
- Fry the donuts in approximately 3-4 minutes, turning them over if they don’t roll over by themselves until golden brown.
- Take the fritters with a skimmer from the oil.
- Drain in a colander or on paper towels.
- Complete this tasty Dutch treat by coating with powdered sugar and enjoy.