Olienbollen are a dutch deep fried pastry that literally mean oil/oily balls. These light yeast dough treats are similar to common donuts, however are made by using 2 spoons to scoop dough into hot oil.
Studded with raisins and dusted with plenty of icing sugar oliebollen are a quintessential New Years eve in Holland, and one I am more than happy to partake in.
Besides being a much favoured tradition that stems from Germanic tribes in the Netherlands that ate fried treats during winter to ward off evil spirits (the fat was believed to help swords slip off their bodies instead of slicing and stabbing), they are also a great to enjoy along with a glass or two of bubbly.
200g plain flour
10g dried instant yeast
150ml tepid milk
1 pinch salt
Vegetable oil, for frying
Icing sugar, for dusting
In a small bowl whisk together the milk and yeast and leave to stand for 5 minutes or until it starts to form bubbles.
Whisk in the egg and in a large bowl mix together the flour, salt and raisons.
Leave to stand, covered with a damp tea towel for an hour, or until the dough doubles in size.
In the meantime heat a large pot with oil until to approximately 180°C.
Using 2 spoons dip each in the oil and spoon the dough between each one and let it slip into the oil.
Each oilebollen should be the size of an egg when it goes into the oil and will drop to the bottom of the oil before rising to the top and browning.
When the pastry is golden lift out and allow to drain on absorbent paper.
Dust with plenty of icing sugar and serve.
Note oliebollen can be made several hours before serving and eaten at room temperature or heated in the oven
Bon Appetite & Happy New Year