Oliebollen
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This is the traditional treat served on New Year’s Day in the Netherlands. Whatever you do, don’t call these doughnut holes!
My mom would make these when I was a kid and I enjoy making them now when we have company at New Years. I like them with raisins, but the rest of my family does not, so those are optional.
Oliebollen
Category
Dutch
Holiday Recipes
Sweets
Persons
10
Prep Time
1 hour, 30 minutes
Cook Time
20 minutes
Total Time
1 hour, 50 minutes
Notes
Eat these warm if at all possible!
Ingredients
- 2 cups of buttermilk (or, 2 cups of milk with 2 Tbsp of added lemon juice)
- 4 teaspoons instant yeast
- 1 teaspoon sugar
- 2 eggs beaten
- ½ cup sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup raisins (optional)
- cinnamon sugar for rolling
Instructions
- Warm a ½ cup of the buttermilk. Add the yeast and a teaspoon of sugar and let stand for 10 minutes.
- Combine the eggs, remaining buttermilk, and sugar; add the yeast mixture to this.
- Combine the rest of the dry ingredients into a large bowl and make a well in the middle.
- Add half of the liquid into the well and stir into the flour. Add the rest of the liquid and mix until smooth.
- Cover the prepared dough with a greased piece of plastic wrap and let rise for 1 hour in a warmed oven.
- Heat the oil in a deep-fryer, or heavy dutch oven to 350-375 degrees. If the oil is not hot enough, the outside will be tough and the insides greasy.
- Drop by round tablespoons into the hot oil.
- Fry the balls until golden brown, when they are ready to roll they will roll by themselves or they will flip easily. They should be soft and not greasy.
- Drain the finished olliebollen on paper towels and then roll in the cinnamon sugar mix.
- Serve with coffee and good cheer!