An oliebol or oliebollen is a Dutch fried dough treat, traditionally enjoyed at New Year’s eve. It's oven baked with raisins or apples inside and garnished with powdered sugar on top. This is a delicious dish that’s sweetened, fried, which can then be enjoyed with any number of toppings and fillings. It’s essentially the Dutch version of a donut. So instead of American donuts, try making the oliebollen and enjoy an exciting new treat. Simply follow this most delicious dessert recipe, pay attention to the details, and you’re good to go.
Ingredients:
- 250 grams plain flour
- A pinch of salt
- 25 grams caster sugar
- 2½ teaspoons fast-action dried yeast
- 250 ml full fat milk
- An exuberant grating of nutmeg
- 1 lemon
- 1 teaspoon vanilla extract
- 30 g soft unsalted butter
- 1 large egg (at room temperature)
- sunflower oil or frying
- icing sugar (for dusting)
Directions:
- In a bowl, add the flour, salt, sugar and yeast. Mix well and set aside.
- In a pan, add the milk. Grate in the nutmeg and lemon zest. Mix. Then add the vanilla and butter and stir well. Heat until the milk is warm.
- OR
- Place the milk in a microwave safe bowl, add the nutmeg and lemon zest and microwave for 30 seconds. Then add the vanilla and butter and microwave for another 30-45 seconds.
- Transfer the milk to a jug. Crack the egg into the jug and quickly whisk it in.
- Then slowly pour the milk mixture into the dry ingredients, beating vigorously as you do. Keep whisking till you have a smooth dough.
- Cover the bowl with a kitchen towel and place in a warm place for about 2 hours. If you’re preparing ahead, then cover the bowl and palace it in the fridge for up to 24 hours. Let the dough come to room temperature before you continue.
- The dough will have puffed up in volume and there will be large bubbles on top. Deflate it by gently punching into it.
- Add oil to a pot. While it heats, take out some more oil in a small bowl and bring out two metal spoons. Dip the spoons in the cold oil, then scoop up some of the dough, and use the two spoons to mold it. Then release it gently into the oil. Repeat with more balls. Fry them on both sides until they are a deep golden brown. This should take about one minute of frying on each side.
- Once they are all fried, place them on a plate lined with a paper towel, which will absorb the excess oil.
- After a few minutes, transfer them to a serving plate and dust generously with icing sugar. If you try to dust the sugar on while the balls are still hot, the sugar will melt. So be patient.
- Serve hot and eat immediately.
Notes, tips and tricks:
- You can prepare the dough a day in advance. Cover and refrigerate it. Let it sit out at room temperature the next day before frying.
- Leftover oliebollen can be stored in an airtight container at room temperature for a day. Reheat in the oven for about 5 minutes or until they are hot and crispy throughout. Then serve. They can also be stored in the freezer for up to three months. Defrost at room temperature and reheat in the same way.
- This recipe does not use dried fruits but traditionally, they are added too. To add these, soak raisins and currants overnight in rum or orange juice. Then remove them from the liquid and add them to the dough. Fold them in gently just before you cover the dough.
- It's best to use unsalted butter and add a pinch of salt, since the salt really brings out the other flavors. But if you don't have unsalted butter, you can also use salted butter and skip the pinch of salt.
- The recipe calls for full fat milk. However, if you don't have that on hand, you can also use skimmed milk, half and half, 2% or any other milk of your choice. But the oliebollen wont be as dense and moist as they will be when made with full fat milk.
- Make sure the egg is at room temperature. If it's too cold it wont mix in properly with the dough.