Oliebollen
New Year’s Eve in Holland is a family occasion. Everyone gathers after dinner and the evening is spent playing
family games or watching television. All over the country fireworks are set off at midnight and toasts are drunk with
champagne or wine. People go outside to set of and watch fire works and bon fires and wish friends and
neighbors a Happy New Year. Besides all the fire works on New Years Eve, there will be bonfires on many street
corners. Police draws circles on some street corners where fires may be set.
Often older kids will be out for days to collect anything that will burn to make the fires, from Christmas trees to old
furniture, Fires often are as high as the houses. There will be many fireworks and it will last to well into the
night.
However no New Year's eve celebration is complete without Oliebollen. Most women make them, but these days
there are also many stands that will sell them during the Holidays. One of my aunts always puts some oliebollen in
the freezer for me, so I can enjoy them when I am in Holland. When my kids still lived at home I always made
them, but I have not done so the last few years. This year Mara wanted to make oliebollen, but we were at Disney
World, maybe next year again. We have to keep the tradition going. Last year Andre had some pictures of
oliebollen on his website and many asked what they were.
Here is a recipe for you so next New Year's Eve you can make the Dutch New Year's treat.
I do have to mention, that they are very fatty, and contain a lot of calories.
You will need a deep-frying pan with fresh deep-frying fat for this recipe.
--Ingredients
some lemon
1 (0.6 ounce) cake compressed fresh yeast
1 cup lukewarm milk
2 1/4 cups all-purpose flour
2 teaspoons salt
3/4 cup dried currants
3/4 cup raisins
1 Granny Smith apple - peeled, cored and finely chopped
1 quart vegetable oil for deep-frying
1 cup confectioners' sugar for dusting
Grate the apple and set aside, you can add some lemon juice to it to prevent it from turning brown.
-Wash the currants and raisins, and let them dry out.
-Heat the milk in a saucepan until it's tepid.( don't let it boil!)
-Mix the yeast with some of the tepid milk in a bowl, and stir until it's a nice smooth mixture.
-Mix the flower with the salt in a big bowl. Make a little hole in the centre, and pour the yeast mixture into it. After that
add the (tepid)milk that is left into the same hole. Mix it with a hand blender or a spoon until it's a nice smooth
mixture.
-Mix the grated apple (with the lemon juice), the raisins and currants into the mixture.
-Cover the bowl with a damp towel and let the batter stand (rise) for about an hour on warm spot.
-Heat the deep-frying fat until it reaches 375 degrees. Now, you can do the next step with a soup spoon (a deep big
one). Stick the spoon in the heated fat for a couple of seconds; this will prevent the batter from sticking to the spoon.
Use the spoon just as you would use it to serve soup. Make sure the spoon is filled with the batter, and carefully dip
it into the oil/fat. Repeat this, but don't have more than 4 of them into the oil at the same time (this also depends on
the size of your pan). Fry the 'oliebollen' for about 5-10 minutes until they are nice gold brownish.(rotate the them
with a fork after 4 minutes, so the whole thing gets fried equally).
(-Repeat this step until the all of the batter is used.)
-Let the 'oliebollen' dry out on some kitchen paper before you serve them. Arrange them on a nice dish and don't
forget the powdered sugar!
*If you don't like raisins or apples, you can leave this out. After you fried the 'naked oliebollen', let them leak out, and
cut them open. Now you can stuff them with whipped cream, strawberries, or whatever you prefer. You can eat
them hot, or cold. It's not a problem if you let them cool down; keep them in the refrigerator and just heat them the
next day in your oven.
*You can also mix some nuts or other fruit (hazelnuts or bananas for example)in the batter.
New Year’s Eve in Holland is a family occasion. Everyone gathers after dinner and the evening is spent playing
family games or watching television. All over the country fireworks are set off at midnight and toasts are drunk with
champagne or wine. People go outside to set of and watch fire works and bon fires and wish friends and
neighbors a Happy New Year. Besides all the fire works on New Years Eve, there will be bonfires on many street
corners. Police draws circles on some street corners where fires may be set.
Often older kids will be out for days to collect anything that will burn to make the fires, from Christmas trees to old
furniture, Fires often are as high as the houses. There will be many fireworks and it will last to well into the
night.
However no New Year's eve celebration is complete without Oliebollen. Most women make them, but these days
there are also many stands that will sell them during the Holidays. One of my aunts always puts some oliebollen in
the freezer for me, so I can enjoy them when I am in Holland. When my kids still lived at home I always made
them, but I have not done so the last few years. This year Mara wanted to make oliebollen, but we were at Disney
World, maybe next year again. We have to keep the tradition going. Last year Andre had some pictures of
oliebollen on his website and many asked what they were.
Here is a recipe for you so next New Year's Eve you can make the Dutch New Year's treat.
I do have to mention, that they are very fatty, and contain a lot of calories.
You will need a deep-frying pan with fresh deep-frying fat for this recipe.
--Ingredients
some lemon
1 (0.6 ounce) cake compressed fresh yeast
1 cup lukewarm milk
2 1/4 cups all-purpose flour
2 teaspoons salt
3/4 cup dried currants
3/4 cup raisins
1 Granny Smith apple - peeled, cored and finely chopped
1 quart vegetable oil for deep-frying
1 cup confectioners' sugar for dusting
Grate the apple and set aside, you can add some lemon juice to it to prevent it from turning brown.
-Wash the currants and raisins, and let them dry out.
-Heat the milk in a saucepan until it's tepid.( don't let it boil!)
-Mix the yeast with some of the tepid milk in a bowl, and stir until it's a nice smooth mixture.
-Mix the flower with the salt in a big bowl. Make a little hole in the centre, and pour the yeast mixture into it. After that
add the (tepid)milk that is left into the same hole. Mix it with a hand blender or a spoon until it's a nice smooth
mixture.
-Mix the grated apple (with the lemon juice), the raisins and currants into the mixture.
-Cover the bowl with a damp towel and let the batter stand (rise) for about an hour on warm spot.
-Heat the deep-frying fat until it reaches 375 degrees. Now, you can do the next step with a soup spoon (a deep big
one). Stick the spoon in the heated fat for a couple of seconds; this will prevent the batter from sticking to the spoon.
Use the spoon just as you would use it to serve soup. Make sure the spoon is filled with the batter, and carefully dip
it into the oil/fat. Repeat this, but don't have more than 4 of them into the oil at the same time (this also depends on
the size of your pan). Fry the 'oliebollen' for about 5-10 minutes until they are nice gold brownish.(rotate the them
with a fork after 4 minutes, so the whole thing gets fried equally).
(-Repeat this step until the all of the batter is used.)
-Let the 'oliebollen' dry out on some kitchen paper before you serve them. Arrange them on a nice dish and don't
forget the powdered sugar!
*If you don't like raisins or apples, you can leave this out. After you fried the 'naked oliebollen', let them leak out, and
cut them open. Now you can stuff them with whipped cream, strawberries, or whatever you prefer. You can eat
them hot, or cold. It's not a problem if you let them cool down; keep them in the refrigerator and just heat them the
next day in your oven.
*You can also mix some nuts or other fruit (hazelnuts or bananas for example)in the batter.
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