Every New Year’s Eve my mom cooks up a batch of Oliebollen, a traditional Dutch pastry similar to a doughnut which is often eaten during the winter and always served on New Years Eve. Oliebollen, literally translated as ‘Oil Balls’ are made from simple ingredients of flour, eggs, milk and yeast and typically filled with either raisins or apples and enjoyed warm with a dusting of confectioners’ sugar on top. The delicious smell alone brings me right back to my childhood, and I always look forward to this time of the year. You see, as a child, every year on NYE my entire family would either go to my Godparent’s house, or my Godparents would come to ours. My mom and Godfather would then stand in the kitchen together frying up several batches of Oliebollen- the house quickly becoming fragrant with the smells of this delicious sweet pastry. My siblings and I would then take turns, running into the kitchen to snag a plate of these delights, my mom clicking her tongue to “not eat too many” or “leave some for the rest of us”. Eventually, as we got older (and braver?) we’d stand in the kitchen, devouring them one after another as soon as they were cool enough to eat. I have only the happiest of memories surrounding this Dutch tradition and so today, I invite you to welcome the New Year with this Dutch doughnut known as Oliebollen. Pour yourself a glass of champagne, enjoy, and Happy New Year friends! Oliebollen Old-Fashioned Dutch Doughnuts
Oliebollen Old-Fashioned Dutch Doughnuts
INGREDIENTS
– 2 1/4 teaspoons of yeast
– 1 cup lukewarm milk
– 2 1/4 cups all-purpose flour
– 1 teaspoon salt
– 1 egg
– 3/4 cup raisins
– 1 apple – peeled, cored and finely chopped
– 1 quart vegetable oil for deep-frying
– 1 cup confectioners’ sugar for dusting
DIRECTIONS
Stir yeast into warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl and then stir the yeast mixture and egg into the flour and mix into a smooth batter. Feel free to divide the dough into two separate bowls and add raisins to one and apple to the other. 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, about the size of a gold ball and drop them carefully into the hot oil. I personally use a large Ice Cream scoop, which works really well.
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 the finished doughnuts on paper towels and dust with confectioners’ sugar. Serve them hot if possible, with additional confectioners’ sugar available for dipping.
Looking for another traditional family recipe? Try out my mama’s delicious Gingersnaps cookies too!
Happy Holidays,
M
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