Foods of the World Forum Homepage
Forum Home Forum Home > Europe > The Low Countries
  New Posts New Posts RSS Feed - Oliebollen
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Oliebollen

 Post Reply Post Reply
Author
Message
pitrow View Drop Down
Chef
Chef
Avatar

Joined: 22 November 2010
Location: Newberg, Oregon
Status: Offline
Points: 941
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Topic: Oliebollen
    Posted: 01 January 2012 at 22:01
Oliebollen (literally oil bulbs) are a traditional dutch treat at new years. They are a deep fried pastry, kind of a cross between a French beignet and an American apple fritter. My mom made these last night so I didn't have a chance to get pictures of the prep, but I do have a finished pic and the recipe to share.

Ingredients:
0.5 ounce active dry yeast
1 cup lukewarm milk
2.25 cups all purpose flour
2 teaspoons salt
1 egg
1.5 cups raisins (black and golden)
1 Granny Smith apple (peeled, cored and finely chopped)
1 quart vegetable oil for frying
1 cup confectioner's/powdered sugar for dusting

Directions
1) Mix yeast and warm milk, let stand for a few minutes to dissolve.
2) Sift the flour and salt into a large bowl.
3) Stir in the egg and yeast mixture, mix into a smooth batter.
4) Stir in the raisins and apple.
5) Cover the bowl and let stand in a warm, draft-free place to rise until doubled in size, about 1 hour
6) Heat oil in deep fryer or heavy pan to 375 degrees F (190*C).
7) Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
8) Fry the balls until golden brown, about 8 minutes
9) The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the inside will be greasy.
10) Drain the finished doughnuts on paper towels and dust with confection's sugar.
11) Serve them piled on a dish with more confection's sugar dusted over them.
12) Eat them hot if possible.


Back to Top
Sponsored Links


Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8959
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 January 2012 at 22:17
very nice, and they look easy to do, as well!
 
thanks for posting, mike - and thanks to your mom, for bringing the recipe down through the family so that it could be shared with us!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3392
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 02 January 2012 at 02:34
Those do look good...that's going on my to-do list for sure.
Go ahead...play with your food!
Back to Top
pitrow View Drop Down
Chef
Chef
Avatar

Joined: 22 November 2010
Location: Newberg, Oregon
Status: Offline
Points: 941
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 29 December 2015 at 16:05
bump. just about time to make these again! mmm.
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4531
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 29 December 2015 at 17:45
Olliebolen are definitely not good for you, Mike. I suggest if you do make a new batch that you send 'em down here for proper disposal.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
AK1 View Drop Down
Master Chef
Master Chef
Avatar

Joined: 10 April 2012
Location: Ontario, Canada
Status: Offline
Points: 1081
Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 29 December 2015 at 18:21
I just go to the local donut joint & buy a dozen apple fritters. Did I mention I really like Apple fritters.
Back to Top
pitrow View Drop Down
Chef
Chef
Avatar

Joined: 22 November 2010
Location: Newberg, Oregon
Status: Offline
Points: 941
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 30 December 2015 at 09:35
Originally posted by HistoricFoodie HistoricFoodie wrote:

Olliebolen are definitely not good for you, Mike. I suggest if you do make a new batch that you send 'em down here for proper disposal.


I would do that, but they're really not as good when they've sat for a bit. Wink you need to eat them fresh.

Originally posted by AK1 AK1 wrote:

I just go to the local donut joint & buy a dozen apple fritters. Did I mention I really like Apple fritters.


local donut shop? What's that? The closest thing we have around here are the bakeries at the supermarkets and they suck at making donuts! Cry I would die for a good apple fritter around here, but it's probably a good 45 minute drive to find a decent one.
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4531
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 30 December 2015 at 09:40
What am I missing, Mike? An apple, some sweet batter, and a deep fryer. Voila!
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
AK1 View Drop Down
Master Chef
Master Chef
Avatar

Joined: 10 April 2012
Location: Ontario, Canada
Status: Offline
Points: 1081
Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 30 December 2015 at 11:29
I've got a couple of indie donut shops fairly close by that still make everything from scratch.
Back to Top
pitrow View Drop Down
Chef
Chef
Avatar

Joined: 22 November 2010
Location: Newberg, Oregon
Status: Offline
Points: 941
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 30 December 2015 at 12:18
Originally posted by HistoricFoodie HistoricFoodie wrote:

What am I missing, Mike? An apple, some sweet batter, and a deep fryer. Voila!


you're pretty set! Add some raisins and powdered sugar for icing and you've got it perfect Smile
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8959
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 January 2016 at 18:59
These look as good now as they did when I first saw your first post - what a terrible time to cut nearly all of my carbs! Cry

Hopefully, by Christmas, I will be in a position where I can sneak one or two...or three ~ Embarrassed
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.125 seconds.