Dec 30, 2013

Oliebollen

Oliebollen

What can I say about oliebollen? No new years eve will ever be complete without this doughnut-like pastry that’s so firmly embedded into our Dutch culture. Where it should stay forever, too.

This classic oliebollen recipe has been on my to-blog list for many years now but somehow I never got around to shooting the recipe; things are always so crazy busy for me around new years. It was time now.

This is one of the better oliebollen recipes out there. It’s the only recipe I’ve ever used and I’m not planning on changing that either. Making your own oliebollen is definitely worth the work you put into it because they taste so much better than anything store-bought! So what are you waiting for? Go bake oliebollen!

Happy new year, everyone!

 

Ingredients:

3.5oz/100gr raisins
1.7oz/50gr currants
17.6oz/500gr all-purpose flour
1 large egg
1 tbsp sugar
1 tsp salt
1 tbsp instant yeast
1 1/2 tsp ground cinnamon
1 oz butter (no margarine!)
2 tbsp milk
zest from 1 lemon
1 + 2/3 cup club soda
1 granny smith (roughly 3 oz)
2 or 3 liters sunflower or peanut oil for deep-frying

(all ingredients need to be room at temperature)

 

Directions:

Start by washing the raisins and currants. Weld them in hot water for about 30 minutes.
Oliebollen

In your mixer bowl you combine the flour with the sugar and salt.
Oliebollen

Wash the lemon and get the zest. Make sure you only use the yellow skin; the white pith underneath is very bitter.
Oliebollen

Melt the butter, add the milk and nuke it for another 10 to 15 seconds until everything’s luke-warm. Whisk well. You can also use a pan, of course.
Oliebollen

Add the instant yeast, cinnamon and lemon zest and mix it all up.
Oliebollen

You need sparkling water. Club soda in the US, I think? Room-temperature as well.
Oliebollen

Add the egg to the flour, mix it in and slowly pour in the club soda. Finally, you whisk in the butter and yeast mix.
Oliebollen

Dab the raisins/currants dry and peel and finely chop the apple. You should end up with roughly 3 oz apple.
Oliebollen

Fold it into the batter. Cover the bowl with a damp cloth and store it in an draft-free place for an hour to an hour and a half.
Oliebollen

Fast forward to 90 minutes later. The dough has risen beautifully. It will be a firm batter, though!
Oliebollen

Heat the sunflower or peanut oil (I used my deep-fryer) and stir the batter with a wooden spoon for a few minutes while letting the oil come to temperature.
Oliebollen

 
The oil should be exactly 180Cº (355Fº).
 

Use a large ice-scoop and dip it into the hot oil for a second or so before grabbing a spoonful of batter. Level the spoon against the side of the bowl.
Oliebollen

Drop the batter into the hot oil and give them 3 minutes on each side. Use a fork to flip them over.
Oliebollen

Line a colander with paper towels to store the oliebollen while you continue to bake. I made 18 oliebollen with this amount of batter.
Oliebollen

Generously sprinkle them with confectioners sugar right before serving them.
Oliebollen
Recipe adapted from eetschrijven.

Oliebollen can be eaten warm, luke-warm or even cold, but I think they’re best when they’re luke-warm. Instead of using your microwave to reheat them, it’s best to just give a bowl filled with oliebollen 15 to 20 minutes in an oven at 100Cº (210Fº).

Oliebollen
Ingredients
    3.5oz/100gr raisins
    1.7oz/50gr currants
    17.6oz/500gr all-purpose flour
    1 large egg
    1 tbsp sugar
    1 tsp salt
    1 tbsp instant yeast
    1 1/2 tsp ground cinnamon
    1 oz butter (no margarine!)
    2 tbsp milk
    zest from 1 lemon
    1 + 2/3 cup club soda
    1 granny smith (roughly 3 oz)
    2 or 3 liters sunflower or peanut oil for deep-frying

    (all ingredients need to be room at temperature)

Directions
    Start by washing the raisins and currants. Weld them in hot water for about 30 minutes. In your mixer bowl you combine the flour with the sugar and salt. Wash the lemon and get the zest. Make sure you only use the yellow skin; the white pith underneath is very bitter. Melt the butter, add the milk and nuke it for another 10 to 15 seconds until everything’s luke-warm. Whisk well. You can also use a pan, of course. Add the instant yeast, cinnamon and lemon zest and mix it all up.

    Add the egg to the flour, mix it in and slowly pour in the club soda. Finally, you whisk in the butter and yeast mix. Dab the raisins/currants dry and peel and finely chop the apple. You should end up with roughly 3 oz apple. Fold it into the batter. Cover the bowl with a damp cloth and store it in an draft-free place for an hour to an hour and a half.

    Once the dough has risen you heat the sunflower or peanut oil (I used my deep-fryer) and stir the batter with a wooden spoon for a few minutes while letting the oil come to temperature. The oil should be exactly 180Cº (355Fº). Use a large ice-scoop and dip it into the hot oil for a second or so before grabbing a spoonful of batter. Level the spoon against the side of the bowl. Drop the batter into the hot oil and give them 3 minutes on each side. Use a fork to flip them over.

    Line a colander with paper towels to store the oliebollen while you continue to bake. Generously sprinkle them with confections sugar right before serving them. Oliebollen can be eaten warm, luke-warm or even cold, but I think they’re best when they’re luke-warm. Instead of using your microwave to reheat them, it’s best to just give a bowl filled with oliebollen 15 to 20 minutes in an oven at 100Cº (210Fº).

Meal type: Pastry, Partyfood, New Years, Dutch Food
Servings: 18
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