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"Recipe: Oliebollen" Top 5 Page for this destination Netherlands Local Custom Tip by ATLC

Netherlands Local Customs: 288 reviews and 290 photos


Oliebollen are traditionally eaten on New Year's Eve. Deepfried fritters, often mixed with currants and raisins and bits of apple.
A variation is slices of apple covered with the dough and deepfried. This is called "appelflap".
In the shopping tip you'll find a "Gebakkraam" where you buy these pastries.
But the best of course, are made at home!
Thanks to a friend for the recipe:
l kg (2 lb.) flour
100-110 gr (3 1/2 oz.) bakers yeast
7/10 litre (one pint) milk
Exactly 10 gr (less than 1/2 oz.) salt
400 gr (13 oz.) (yellow) raisins
2-3 eggs
2 or 3 packages of vanilla sugar
60 gr (2 oz.) glaceed cherries (diced)
Ca. 25 gr., 1 oz.) grated orange zest
Ca. 25 gr. (1 oz.) grated lemon zest
Some candeed peel (sucade) (optional)
3 tablespoons sunflower oil
1 or 2 cooking apples, diced

Mix flour with 1 teaspoon salt. Make a dent in the flour about the size of a teacup. Fill to half with milk. Add yeast (prepare by dissolving in some lukewarm milk) in the dent with milk. Stir the yeast into flour while adding the remainder of the milk (at room temp) stir until you have a solid batter. Add eggs and then allow to rise for twenty minutes. Then add the raisins, peel etc. & vanilla sugar.
The batter at this point must 'drop' in chunks from a spoon, not running.
Allow the batter to rise, halfcovered, for at least two hours in a warm place.
To bake the oliebollen:

Bake the oliebollen in (sunflower-) oil in an electric pan at 170-180 °C

By now the batter has risen almost out-of-your-pan. With a icecream scoop take a ball of batter and gently place it in the the oil. Place several balls of dough in the pan depending on its size. They turn by themselves ....failing that a gentle pat with a wooden spoon makes them turnover!
They're ready when they are done inside (that should be when they are golden brown all over).
Makes between 35-40 Oliebollen
Serve with icing sugar.

Review Helpfulness: 3.5 out of 5 stars

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  • Written Oct 31, 2002
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