Seeing that Nigella tasted these in her blog post this Christmas(2010), I thought it would be nice to place the recipe here so anyone who wants can taste this Dutch treat we traditionally eat on new years-eve.
Seeing that Nigella tasted these in her blog post this Christmas(2010), I thought it would be nice to place the recipe here so anyone who wants can taste this Dutch treat we traditionally eat on new years-eve.
Ingredients
Serves: 20
MetricCups
500 grams plain flour
1 packet dried yeast (7g)
1 bottle beer (Dutch, such as Heineken)
375 millilitres milk
1 teaspoon salt
1 packet vanilla sugar (8g)
1 bottle sunflower oil
icing sugar
fresh coriander
17⅔ ounces all-purpose flour
1 packet dried yeast (7g)
1 bottle lager (Dutch, such as Heineken)
13 fluid ounces milk
1 teaspoon salt
1 packet vanilla sugar (8g)
1 bottle vegetable oil
confectioners' sugar
cilantro
Method
Oliebollen is a community recipe submitted by nerderella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Combine the flour and yeast in a large bowl and put aside. Warm the milk in a saucepan to medium heat. Add the milk, salt and vanilla sugar to the flour mixture and mix well with a hand mixer.Then add the beer, and mix well again, till you have a lump free thick mixture. Put some cling foil over the bowl and leave to rest in a warm place for an hour.
After an hour, pour the oil in a sturdy pan, don't fill it all the way but just enough for the oliebollen to float and warm the oil to about 175 C. Place some paper towels in the colander and set aside. Take the cling foil of your bowl and place it beside your pan with oil, make sure you don't mix the mixture again! Take a metal spoon ( preferably a ice cream scooper ) and dip it in the hot oil, then scoop out a spoonful of the mixture from your bowl and let it gently glide in to the hot oil. You should be able to fit 4 to 5 scoops in 1 pan at the same time. Fry them till golden ( for about 6-8 minutes ) when halfway done turn them around with a fork. When done place them in the colander to drain excess oil. When all your oliebollen are done place them in a bowl and dust generously with icing sugar.
Variations: You can also add 200gr raisins to this recipe, just before adding the beer.
Combine the flour and yeast in a large bowl and put aside. Warm the milk in a saucepan to medium heat. Add the milk, salt and vanilla sugar to the flour mixture and mix well with a hand mixer.Then add the lager, and mix well again, till you have a lump free thick mixture. Put some cling foil over the bowl and leave to rest in a warm place for an hour.
After an hour, pour the oil in a sturdy pan, don't fill it all the way but just enough for the oliebollen to float and warm the oil to about 175 C. Place some paper towels in the colander and set aside. Take the cling foil of your bowl and place it beside your pan with oil, make sure you don't mix the mixture again! Take a metal spoon ( preferably a ice cream scooper ) and dip it in the hot oil, then scoop out a spoonful of the mixture from your bowl and let it gently glide in to the hot oil. You should be able to fit 4 to 5 scoops in 1 pan at the same time. Fry them till golden ( for about 6-8 minutes ) when halfway done turn them around with a fork. When done place them in the colander to drain excess oil. When all your oliebollen are done place them in a bowl and dust generously with confectioners' sugar.
Variations: You can also add 200gr raisins to this recipe, just before adding the lager.
Oliebollen will stay good for a few days, make sure you cover them with clingfilm. If you find them a little tough or too cold, you can warm them up in the microwave or oven and they'll be nice and soft again, make sure to eat them warm. Dutch Oliebollen freeze well as well. Just add them to a Ziplock bag.
Oliebollen are a variety of dumpling made by using an ice cream scoop or two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil (or once with hot lard, thus some traditional local names).
The center is soft and fluffy, with warm pockets of flavor emanating from its delicious fillings. Traditionally oliebollen were stuffed with raisins and/or currants; however modern varieties also often include chopped apples for added sweetness and texture.
For me, the weekend cries out for American Breakfast Pancakes – and if you want to make your life even easier, try my Home Made Instant Pancake Mix – or French toast (either Orange French Toast or Doughnut French Toast, you choose).
Nigella is using a metal spatula made by Wusthof. It is the "4435" spatula and is 12cm/4 1/2 inches long and is available from several sources on-line. The measuring spoons used by Nigella are Amco Professional Performance stainless steel measuring spoons.
Reheating is easiest in the oven at 200˚C. Place them in the oven for about 10 minutes. It's best to spread out the balls on a baking tray for best results. Add the powdered sugar to the warm oliebollen and serve right away.
Oliebollen are Dutch pastries similar to doughnuts. These deep-fried treats are typically filled with raisins and dusted with powdered sugar. Some modern variations are served with berry filling, but this is a traditional recipe. Oliebollen are a popular treat on New Year's.
Olykoek has its origins in the now-extinct New York dialect of Dutch. Dutch is related to English, therefore it's no surprise that Dutch olie and koek resemble their English cognates oil and cake. Olykoek was first recorded in English at the turn of the 19th century.
The goddess Perchta would fly through the mid-winter sky with some evil spirits pals of hers. Perchta liked to cut open the bellies of all she came across. But if you ate an Oliebollen, her sword would slide off the body of whoever ate them because of the oil.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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