Happy New Year! As it’s the 1st of January today, I felt it appropriate to make a traditional Dutch New Year’s treat – Oliebollen. It’s a ritual I have been doing for many New Year’s Days, as my husband is Dutch, and I lived in the Netherlands for 3 years (where I learnt how to cook them).
Oliebollen (translated, meaning “oil balls”) are essentially deep-fried doughnuts, and are traditionally eaten in the Netherlands on New Year’s Eve and New Year’s Day. These tasty morsels can of course be enjoyed at any time of the year!
Ingredients (makes about 30):
500g plain flour
2 large eggs
25g dried yeast
1 cup lukewarm beer
1/2 cup lukewarm water
300g mixed dried fruit (sultanas, currents, raisins, peel)
2 apples, peeled, cored and finely chopped
oil for deep-frying
To serve: icing sugar
1. Mix together the flour and salt in a large bowl, make a well in the centre and add the eggs.
2. Mix the yeast together with a little of the lukewarm beer, and add to the bowl along with the remaining beer and the water.
3. Add the dried fruit and the apple pieces and mix well.
4. Cover the bowl with plastic food wrap and leave the batter to rise in a warm place for about an hour.
5. Heat the oil in a heavy-based pan.
6. Using 2 greased tablespoons, form ito balls and slide into the hot oil.
7. Fry until golden brown (about 3 minutes), then turn them and do the same.
8. Remove the oliebollen from the oil with a slotted spoon and drain on absorbent paper.
9. Dust with sifted icing sugar and serve.