some fried food is sitting on a plate
Mix the flour, salt, and sugar in a bowl and stir the eggs, one by one, through the batter. 8 cups flour, 1½ tablespoons sugar, ½ oz. salt, 2 eggs. With a whisk mix the beer through the dough, bit by bit. 3 cups beer. Stir until all lumps are gone. Add the milk-yeast mixture, butter, and cinnamon and mix well.
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PREP 20min. COOK 30min. READY IN 50min. Oliebollen are a classic Dutch treat, often enjoyed to celebrate New Year's Eve. The following old-style oliebollen recipe guides you through the process of making a simple, yeasty dough, letting it rise, then frying the spoon-sized balls of dough until golden and delicious.
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When ready to make the oliebollen, drain the raisins and put aside. Scatter the yeast in the warm milk and leave it for 10-15 minutes to 'sponge' - if the yeast is still active, it will froth up. If it doesn't, you'll probably need to buy new yeast. In a large bowl, mix together the flour, sugar and lemon zest.
Michigan Cottage Cook OLIEBOLLEN (DUTCH FAT BALLS), DAY OF THE DEAD
In a bowl mix the flour, salt and sugar. Add the eggs and the yeast-milk mixture to the flour and mix with a wooden spoon. Keep mixing for about 10 minutes to until a soft dough forms. Mix in the raisins. Cover the bowl and leave to rise for about 1 hour. Heat the oil in a deep pan or fryer.
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In a saucepan, heat milk and water until lukewarm (110°). In large mixing bowl, combine yeast, salt, sugar, flour and raisins; add warm milk and water. Mix well, until mixture forms a thick, sticky batter. Batter should be thicker than pancake batter, thinner than bread dough. Heat oil in deep fryer to 375°.
Michigan Cottage Cook OLIEBOLLEN (DUTCH FAT BALLS), DAY OF THE DEAD
Start by adding yeast, sugar and 3/4 of the milk into a bowl and mix a little. Next, add egg and flour and use a hand mixer with a dough hook to mix the batter. When a batter or dough starts to form add the lemon zest. Continue mixing the batter while adding more milk a little bit at a time.
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Image: Depositphotos. Oliebollen are small balls of dough that have been fried in a pan with a layer of oil — hence, the (translated) name: oil balls. This Dutch dessert is usually eaten on New Year's Eve, with raisins/currants inside or powdered sugar on top. You can also add other ingredients to the batter, such as cinnamon or apple pieces.
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In saucepan, heat milk and water until lukewarm (110 degrees). In large mixing bowl, combine, yeast, salt, sugar, flour, and raisins; add warm milk and water. Mix well, until mixture forms a thick, sticky batter. Batter should be thicker than pancake batter, thinner than bread dough. Heat oil in deep fryer to 375 degrees.
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Cover with a clean tea towel and leave in a warm spot for about an hour to rise. Heat your deep fryer or add the oil to a large pot. The oil should be a t 180˚C (350˚F) for best results. Before starting stir your batter through and scoop the batter with two spoons or with an ice cream scoop.
Michigan Cottage Cook OLIEBOLLEN (DUTCH FAT BALLS), DAY OF THE DEAD
The Dutch recipe for oliebollen has not changed much since the 17th century, with a batter that usually contains flour, eggs, a leavening agent and milk. The dough is then deep fried in hot oil.
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Form a small dough ball. Dip two spoons in oil and form a small dough ball with the spoons, no larger than 2 tablespoons. Fry the oliebollen. Now, let the dough ball drip into the hot oil. Do not overcrowd the pan and fry the oliebollen in small batches. I only fried them two at a time.
Michigan Cottage Cook DUTCH OLIEBOLLEN—FAT BALLS—HAPPY NEW YEAR!
Divide the dough into half, and divide one half in half again, so you have three portions. 12. Mix the raisins into the bowl with ¼ of the batter. Make sure it's mixed thoroughly. 13. Mix the apple with cinnamon and sugar. 14. Mix the apple/cinnamon/sugar mixture into the bowl with ¼ of the batter.
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Sift flour and salt into a large bowl. Stir in yeast mixture and egg until smooth. Stir in currants, raisins, and apple. Cover the bowl and set in a warm place to rise until doubled in volume, about 1 hour. Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Use two metal spoons to shape scoops of dough into 12 balls.
Oliebollen = oil balls. lostintranslation dutchdonuts oliebollen
Mix the flour and the lemon zest, and stir in the milk and yeast mix. Add the salt, the egg and the butter and stir the batter for several minutes until everything is nicely blended. Stir in the drained raisins. Cover and let rise until it doubled its volume. In the meantime, heat the oil in the fryer up to 350F/175C.
Michigan Cottage Cook DUTCH OLIEBOLLEN—FAT BALLS—HAPPY NEW YEAR!
Dissolve the yeast and ½ teaspoon sugar in warm water. Add to the potato mixture and mix well. Add 2 cups flour and mix again. Let rise for 25 minutes and add the beaten egg to the mixture. Add flour, stirring with a large spoon. Knead for about 3 to 5 minutes. Place the dough in the greased bowl.
Michigan Cottage Cook OLIEBOLLEN (DUTCH FAT BALLS), DAY OF THE DEAD
Instructions. In a bowl, pour the milk and add the yeast and half the sugar. Stir and let rise for 15 minutes. In the bowl of a stand mixer, combine the flour and sugar. Dig a well in the center of the flour and add the eggs into it. Using the dough hook, knead while gradually incorporating the milk and yeast mixture.
