Dutch doughnuts are traditional treats that can be found in every bakery and grocery store. The round balls of dough, made with a yeast-raised flour called baker’s pride, are fried in lard or vegetable oil for about 40 minutes at 350 degrees Fahrenheit until they’re golden brown. They taste great plain or dipped into chocolate sauce.
Oliebollen are a traditional Dutch doughnut that is typically made with yeast. This recipe shows how to make them without the use of yeast.
Oliebollen, often known as ollie-bollen, are deep-fried Dutch pastries that are comparable to doughnuts in the United States. Olliebollen, which literally means “oil balls,” are a traditional New Year’s Eve dish.
Simply bake a pastry that may be eaten simple or filled with raisins, currants, or chopped apples to make this dish. Before serving, dust these delectable delights with confectioner’s sugar to provide just the proper amount of sweetness.
You may eat oliebollen as a dessert or a snack since they are crisp on the exterior and soft on the inside. The nicest thing about this recipe is that you only need a few pantry staples to make these delectable oliebollen: flour, yeast, milk, sugar, eggs, oil, and an optional filling.
What exactly are the Oliebollen?
Oliebollen (plural oliebol) is a delectable Dutch dessert recipe for deep-fried pastries. They may be served plain, filled with raisins, currants, or chopped apples, or sprinkled with confectioner’s sugar. Even though this dish is simply known as Dutch doughnuts, the name oliebollen technically means “oil balls” and is quite popular in Belgium and the Netherlands.
This is a tried-and-true dish for traditional New Year’s Eve feasts and winter funfairs. According to legend, during the 12 days of Christmas, the wicked goddess Perchta would travel in quest of food, slashing people’s stomachs with her sword. People began to defend themselves by eating oliebollen, believing that the fat absorbed by the frying oil would protect their stomach from Perchta’s sword assault.
Origins of Oliebollen
Although its origins are unknown, oliebollen are claimed to have been invented by Germanic tribes in Belgium and the Netherlands during Yule, the time between December 26 and January 6.
Later Dutch immigrants are supposed to have brought this recipe to America, making oliebollen the forerunners of the familiar doughnuts we know today.
Cooking Instructions for Dutch Doughnuts
Make careful to use a deep-fry thermometer since the ideal oil temperature is 180°C/350°F. Dutch doughnuts will be undercooked on the interior if the temperature is excessively hot or cold.
4 tablespoons baking powder may be substituted for fresh yeast in oliebollen.
Buttermilk may be substituted for lukewarm milk.
Because oliebollen are generally deep-fried, baking them is not recommended.
Variations on Oliebollen
Each nation has its unique recipe for oliebollen. Smoutebollen (or lard balls) are the name given to them in Belgium, whereas croustillons are the name given to them in France.
Raisins, currants, diced apples, and even cranberries may be added to the oliebollen dough. Citrus zest, succade, and candied cherries are also used in certain recipes.
Drizzle your favorite sauce over a hearty quantity of these wonderful fluffed up balls and top with a hefty dollop of creamy toppings like whipped cream or creamy ice cream.
What is the best way to store Oliebollen?
Oliebollen may be kept at room temperature for 2 days if kept in an airtight container.
Reheat them in the oven at 200°C/380°F for 15 minutes before serving, or in the microwave on high for 30 seconds.
Is it possible to freeze Dutch Oliebollen?
Absolutely! Oliebollen Dutch doughnuts may be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Oliebollen may be made in a variety of ways.
Dissolve the yeast in the milk in a small basin. Allow it to sit until it becomes foamy.
Combine the flour, salt, and sugar in a separate bowl.
Combine the eggs and yeast mixture in a mixing bowl. Whisk. Combine the raisins, currants, and apple slices in a bowl. Allow for 1 hour of rising time after covering the bowl with a cloth.
In a pan, heat the oil until it reaches 180°C/350°F.
Scoop out approximately 2 tablespoons of batter, then deep-fry for about 5 minutes, or until golden brown and crispy.
Once the oliebollen are finished, drain them in a colander lined with kitchen paper towels to absorb any residual oil. Enjoy while it’s still hot!
Watch This Video-
Dutch doughnuts are a type of fried pastry that is traditionally made from yeast dough and filled with a variety of sweet or savory ingredients. Reference: dutch donuts.
Frequently Asked Questions
What does oliebollen mean in Dutch?
A: It is a type of spiced doughnut originating from the Dutch city of Dordrecht. The word oliebollen literally means oil balls.
Can you reheat Oliebollen?
A: Yes, you can reheat Oliebollen by putting it back in the oven.
What did the Dutch call donuts?
A: The Dutch called them Duitse koekjes
- traditional dutch oliebollen recipe
- oliebollen recipe with buttermilk
- oliebollen recipe with baking powder
- baked oliebollen recipe
- oliebollen recipe uk