Any Dutch doctor worth his salt tries to be home with his family on New Years Eve. Why? So they can all eat oliebollen together. Betty Neels never mentions oliebollen as having raisins in them, but most of the recipes I found had raisins. Lots of raisins. I personally loathe cooked raisins - so I hunted around until I found a recipe without them. Very easy to make...but the recipe makes enough to feed a crowd. Next time I will have to cut the recipe in half - or invite a lot of people over to eat them.
Basically they are fried balls of moist/sticky bread dough. I was careful to cook them completely - I don't like doughy bread - and they do turn out the consistency of bread. I think if you left the powdered sugar off they wouldn't be too bad for a sandwich. I threw some chopped apple pieces in some of the dough - the apples added a nice fruity touch without being like raisins.
Gelukkig Nieuw Jaar!
Let's go test the ice!
ReplyDeleteThese actually look a little like beignets. Any relation?
ReplyDeletethey are heavier than beignets - it's more like you're biting into a loaf of bread.
ReplyDeleteI read all of The Fortunes of Francesca last night! Happy New Year!
ReplyDeleteLight and fluffy? No raisins!
ReplyDeleteKlassieke oliebollen – Classic Oliebollen
Ingrediënten
250 ml halfvolle melk / 1 cup partly skimmed milk
1 zakje gedroogde gist (á 7 g) / 1 sachet dry yeast
1 el suiker / 1 Tbsp sugar
300 g bloem / 10 ½ oz flour
1 ei, losgeklopt / 1 egg, beaten
1 mespunt zout / 1 mespunt = tip of a knife salt (a bit more than a pinch)
2 liter zonnebloemolie / 8 cups sunflower oil
poedersuiker / powdered sugar
Bereiden
1. Verwarm de melk in een steelpan tot lauwwarm. Meng 100 ml warme melk, de gist en suiker in een kom. Laat 5 min. staan tot het gaat schuimen. Zeef ondertussen de bloem boven een mengkom. Dit voorkomt klontjes.
2. Maak een kuiltje in de bloem en voeg de rest van de melk, het gistmengsel, het ei en 1 mespunt zout toe. Roer glad met een garde.
3. Dek de kom af met een schone, warme en vochtige theedoek. Laat 1 uur rijzen op een warme, tochtvrije plaats tot het beslag in volume is verdubbeld. Het rijzen maakt de oliebollen licht en luchtig.
4. Verhit de olie in de pan tot 180 ºC. Doop steeds 2 eetlepels in de olie, schep er hoopjes beslag mee en laat die in de olie zakken. Bak maximaal 4 oliebollen tegelijk, anders kan de pan overstromen. Keer met een schuimspaan zodra 1 zijde bruin is. Neem uit de pan en laat uitlekken op keukenpapier. Bestrooi met poedersuiker.
1. Heat the milk in a steel pan until lukewarm. Mix a scant ½ cup of the warm mild, the yeast and the sugar in a bowl. Let stand 5 min until bubbly. Sift the flour into a mixing bowl. This will prevent lumps.
2. Make a hollow into the flour, add the rest of the milk, the milk yeast mixture, the egg and the pinch of salt. Stir with a whisk until smooth..
3. Cover the bowl with a clean, warm, damp tea towel. Let rise 1 hour in a warm place, free of draft, until the batter has doubled in size. The rising makes the oliebollen light and fluffy.
4. Heat the oil in the pan to 180 ºC / 350 ºF. With two tablespoons, always dip them in the oil, scoop out little heaps of batter and let these drop into the oil. Cook a maximum of four oliebollen at a time, otherwise the pan might overflow. Turn with a slotted spoon when one side is brown. Remove from the pan – when they are done, I suppose – and let drain on paper towels. Dust with powdered sugar.
On market day here in Hobart, Tasmania, there is a stall which exclusively sells oliebollens. Light, fluffy and raisiny, they are served with cinnamon sugar.
ReplyDeletePicture this:
DeleteOn market day here in Hobart, Tasmania, there is a stall which exclusively sells oliebollens. Light, fluffy and raisiny, they are served with cinnamon sugar.
Hobart, Tasmania just became my new favorite place to go to someday. Thanks for sharing!!
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