OLIEBOLLEN (DUTCH DOUGHNUTS)
Ollie-bollen, or Oliebollen, are a Dutch pastry similar to a doughnut. It's typically a deep-fried pastry filled with raisins and dusted with powdered sugar. Some modern variations serve them topped with berry filling, but this is a traditional recipe. Oliebollen are a traditional treat on New Year's.
Provided by FlourGirl
Categories Bread Pastries Doughnuts
Time 2h8m
Yield 12
Number Of Ingredients 10
Steps:
- Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
- Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
- Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.
Nutrition Facts : Calories 269.8 calories, Carbohydrate 45.8 g, Cholesterol 17.1 mg, Fat 8.5 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 404.7 mg, Sugar 24.6 g
OLIE BOLLEN
This recipe was handed down to me by my mother. It is a Dutch favorite on New Year's Day. I spent New Year's Day with my in-laws for the first time and brought this tradition with me. They were very impressed with this delicious doughnut-like treat.
Provided by rita
Categories Bread Yeast Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Warm oven on lowest possible temperature setting.
- Dissolve the yeast in the warm water in a small mixing bowl. In a large mixing bowl, combine flour, sugar, and salt. Add the eggs, yeast mixture, and milk; beat with an electric mixer until blended.
- Turn off the oven. Cover the prepared dough with a greased piece of plastic wrap, and place the bowl of dough on the lowest rack of the warmed oven. Allow to rest and rise for 1 hour.
- Heat the oil for frying to 350 degrees F (175 degrees C) in a heavy bottomed, deep skillet.
- Mix the apples and raisins into the dough. Then, carefully slide the dough by heaping teaspoons into the preheated oil. Do not crowd the pan. Fry the fritters until they are golden brown, about 2 minutes per side. They should turn over on their own when they are ready to brown on the other side, but keep an eye on them and flip them as necessary. Remove them to a paper towel lined plate and repeat with the remaining dough. Dust with sugar while warm.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 57 g, Cholesterol 33.4 mg, Fat 9.4 g, Fiber 2.4 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 221.4 mg, Sugar 17.6 g
VET BOLLEN
When I was a young girl I got to visit my relatives in Lancaster, Pa. on several summer vacations. My uncle was a "gentleman farmer". On the land lived a family that grew the crops. The wife use to cook for the family and that is how I first tasted these rich balls of dough. I never though about the recipe because that was the only place I had them. Recently I had a long phone conversation with my cuz and this recipe came up. She sent it to me and now I will share it with you. FAIR WARNING: I have not made this as I don't fry, and I'm just guessing on the amount It is rare for me to post something I did not make first, but my childhood memories tell me.....THEY ARE GREAT!
Provided by Happy Harry 2
Categories Breakfast
Time 45m
Yield 25-30 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in salted water. Mash and set aside.
- Mix the next seven ingredients well.
- Add to mashed potatoes and blend well.
- Heat your oil for frying. It is ready when a pinch of dough dropped in bubbles and browns quickly.
- If your potatoes were starchy enough, you will be able to scoop up some dough and roll into balls. Make them about walnut size.
- If dough is too loose, drop the dough in using a teaspoon.
- Cook until browned, turning if needed. I suggest testing one ball when browned so you will be able to open it to see if it is done inside.
- Drain the balls and while just warm, roll in powder sugar.
- These are best when eaten warm.
Nutrition Facts : Calories 134, Fat 0.9, SaturatedFat 0.3, Cholesterol 17.9, Sodium 144.8, Carbohydrate 29.4, Fiber 0.9, Sugar 14.2, Protein 2.8
OLIEBOLLEN
This Dutch doughnut, dating back to the 1600s, is a fried pillow of holiday cheer served to celebrate the New Year in the Netherlands. Simple yeasty dough balls are studded with dried currants or raisins traditionally--and in more modern days, chopped apples--then fried to perfection. Ours have currants and candied orange peel and when they hit the fryer, your home will smell like cozy holiday magic.
Provided by Food Network Kitchen
Time 2h
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Microwave 1 cup of the milk in a small microwave-safe bowl until warm (between 110 to 115 degrees F), about 1 minute, then stir to even out the temperature. Add the yeast and 1 teaspoon of the granulated sugar, stirring just enough to hydrate the yeast. Let bloom for 8 to 10 minutes.
- Sift the flour, salt and remaining granulated sugar into a large bowl. Make a well in the center of the flour mixture and add the yeast mixture, eggs and remaining 1 cup milk. Stir the batter to combine and continue to mix until the consistency of a sticky pancake batter, about 3 minutes. Add the currants and orange peel and stir until fully combined, about 1 minute more. Cover the bowl with a slightly damp kitchen towel and put a plate on top to seal in the humidity. Leave it in a warm spot to rise until doubled in size, about 1 hour.
- When the batter has risen, stir it a couple of times to deflate it a little before frying.
- Meanwhile, heat about 2 inches of oil in a deep Dutch oven to 360 degrees F; line a baking sheet with a rack.
- Gently drop 8 to 9 heaping tablespoons of batter (see Cook's Note) into the oil and cook, flipping halfway through, until a deep golden brown, 3 to 4 minutes; the oliebollen will be rounded with some wild edges. Place them on the cooling rack for a few minutes, then transfer them to a large bowl with about 2 tablespoons of the confectioners' sugar and toss to coat in the sugar. Return them back to the cooling rack to finish cooling; the steam from the oliebollen will help create a nice glaze with the sugar. Repeat with the remaining batter and confectioners' sugar, making sure to bring the oil back to 360 degrees F before frying each batch. Serve warm or let cool completely before storing in a paper bag to serve later.
OLIE BOLLEN
These are a Dutch New Year's tradition (but you can make them any time if you like deep fried apple and raisin yeast doughnut balls).
Provided by GinaJohnson
Categories Yeast Breads
Time 1h
Yield 36-48 Balls, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, sugar, salt, and yeast.
- Add liquid and eggs.
- Let rise 30-45 minutes.
- Add remaining ingredients.
- Drop by tablesponfuls into hot oil in deep fat fryer heated to 375 degrees. As they cook on one side they will typically turn on their own to the other side. Cook until brown.
- Remove from oil onto paper towels.
- Place into bowl with granulated or powdered sugar.
- Cover the bowl and shake gently to coat the olie bollen.
- Serve warm.
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