OLIEBOLLEN (DUTCH DOUGHNUTS)
Ollie-bollen, or Oliebollen, are a Dutch pastry similar to a doughnut. It's typically a deep-fried pastry filled with raisins and dusted with powdered sugar. Some modern variations serve them topped with berry filling, but this is a traditional recipe. Oliebollen are a traditional treat on New Year's.
Provided by FlourGirl
Categories Bread Pastries Doughnuts
Time 2h8m
Yield 12
Number Of Ingredients 10
Steps:
- Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. 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 to shape scoops of dough into balls, and 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 hot if possible.
Nutrition Facts : Calories 269.8 calories, Carbohydrate 45.8 g, Cholesterol 17.1 mg, Fat 8.5 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 404.7 mg, Sugar 24.6 g
THE BEST TRADITIONAL OLIEBOLLEN (DUTCH DONUTS) (SO DELICIOUS)
Oliebollen aka Dutch Donuts are eaten at New Year's Eve. A real dutch tradition. They're crispy on the outside and soft and juicy on the inside. Fill them with currants and apple or just let them be au naturel. And don't forget to sprinkle some icing sugar on them (it's a sweet tooth treat).
Provided by Andréa
Categories Appetizers and Snacks Sweets and Sweet Baking
Time 2h30m
Number Of Ingredients 13
Steps:
- Wash the raisins and leave them in a small bowl, just below water level for about 1 hour.
- Melt the butter on low heat. Warm the milk to 100 °F / 37 °C.
- Stir the yeast in the milk.
- Mix the flour, salt, and sugar in a bowl and stir the eggs, one by one, through the batter.
- With a whisk mix the beer through the dough, bit by bit.
- Stir until all lumps are gone.
- Add the milk-yeast mixture, butter, and cinnamon and mix well.
- At last, add the raisins and the apple and stir slowly with a wooden spoon for a few minutes.
- Wet a towel with lukewarm water and lay this over the bowl. Top with plastic foil.
- Let the dough rise for about one hour in a warm area.
- Heat the sunflower oil to 350 °F / 180 °C.
- After this hour whisk gently with a wooden spoon through the batter.
- With two spoons make small balls and place them in the heated oil.
- Fry the donuts for 3 minutes at each site. Lay kitchen paper in a colander and get the donuts on top after baking, to get rid of excess oil.
- Dust the donuts with powdering sugar before eating them. They're delicious eaten warm and cold.
Nutrition Facts : Calories 227 kcal, Carbohydrate 44 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 259 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
OLIEBOLLEN - TRADITIONAL DUTCH DOUGHNUTS
Dutch doughnuts, made with an enriched yeast dough and cooked in a deep fat fryer, with several fillings.
Provided by Ena Scheerstra
Categories Baking
Time 2h15m
Yield 25 oliebollen
Number Of Ingredients 10
Steps:
- Dissolve the yeast in the milk, leave for a few minutes to get frothy.
- Mix the flour, salt and sugar.
- Add the eggs and the yeast-milk mixture to the flour.
- Use a wooden spoon, whisk (needs to be a sturdy one) or dough-hooks and a mixer to mix everything together.
- Keep mixing for about 10 minutes to develop the gluten.
- Mix the raisins and apple through.
- Cover the bowl and leave to rise for about 1 hour.
- Heat the fat in a deep fat fryer or suitable pan to 170C.
- Form spheres from the risen batter with 2 spoons, or an ice cream scoop, dipped in the hot fat and let them slide into the hot fat.
- Bake them until brown, in 4-6 minutes. When the temperature of the fat is correct, the oliebollen will turn their selves over when the first side has browned enough.
- Take the oliebollen from the fat with a slotted spoon, place them in a colander to get rid of most of the fat, then place them in another colander layered with kitchen paper towels. Use more kitchen paper towels between the layers. The towels will absorb the remaining fat.
- Use the same method to bake the rest of the dough.
- Eat hot, cold or reheated in the microwave and dusted with sugar.
OLIE BOLLEN
This recipe was handed down to me by my mother. It is a Dutch favorite on New Year's Day. I spent New Year's Day with my in-laws for the first time and brought this tradition with me. They were very impressed with this delicious doughnut-like treat.
Provided by rita
Categories Bread Yeast Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 57 g, Cholesterol 33.4 mg, Fat 9.4 g, Fiber 2.4 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 221.4 mg, Sugar 17.6 g
OLIEBOLLEN
This Dutch doughnut, dating back to the 1600s, is a fried pillow of holiday cheer served to celebrate the New Year in the Netherlands. Simple yeasty dough balls are studded with dried currants or raisins traditionally--and in more modern days, chopped apples--then fried to perfection. Ours have currants and candied orange peel and when they hit the fryer, your home will smell like cozy holiday magic.
Provided by Food Network Kitchen
Time 2h
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Microwave 1 cup of the milk in a small microwave-safe bowl until warm (between 110 to 115 degrees F), about 1 minute, then stir to even out the temperature. Add the yeast and 1 teaspoon of the granulated sugar, stirring just enough to hydrate the yeast. Let bloom for 8 to 10 minutes.
- Sift the flour, salt and remaining granulated sugar into a large bowl. Make a well in the center of the flour mixture and add the yeast mixture, eggs and remaining 1 cup milk. Stir the batter to combine and continue to mix until the consistency of a sticky pancake batter, about 3 minutes. Add the currants and orange peel and stir until fully combined, about 1 minute more. Cover the bowl with a slightly damp kitchen towel and put a plate on top to seal in the humidity. Leave it in a warm spot to rise until doubled in size, about 1 hour.
- When the batter has risen, stir it a couple of times to deflate it a little before frying.
- Meanwhile, heat about 2 inches of oil in a deep Dutch oven to 360 degrees F; line a baking sheet with a rack.
- Gently drop 8 to 9 heaping tablespoons of batter (see Cook's Note) into the oil and cook, flipping halfway through, until a deep golden brown, 3 to 4 minutes; the oliebollen will be rounded with some wild edges. Place them on the cooling rack for a few minutes, then transfer them to a large bowl with about 2 tablespoons of the confectioners' sugar and toss to coat in the sugar. Return them back to the cooling rack to finish cooling; the steam from the oliebollen will help create a nice glaze with the sugar. Repeat with the remaining batter and confectioners' sugar, making sure to bring the oil back to 360 degrees F before frying each batch. Serve warm or let cool completely before storing in a paper bag to serve later.
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