Speaking of words I love, oliebollen is quite a good one. Pronounced oh-lee-bollen, which is apparently Dutch for 'oily balls', the delicious little fruit-filled doughnuts are said to be popular around the world.
The first time I tasted them, or something similar, was in the 1970s when my late mother in law, Alma, who was of AustroHungarian/German/Romanian origins, made her traditional apfelkrapfen or apple fritters for the family. Interestingly enough, a reference on Wikipedia notes that oliebollen were first eaten by Germanic tribes in the Netherlands during the festive season.
Alma's were the best of these that I have ever eaten, but I have also enjoyed oliebollen bought from stalls at the Salamanca Markets in Hobart and the Noosa Farmers Market on Queensland's Sunshine Coast, among others. Actually, the photograph below of the apple and the clog was taken in Noosa. Being deep-fried, these are best eaten as treats. The main thing is to tuck into them while they are hot, fresh from the pan and dusted with plenty of pure icing sugar. OLIEBOLLEN 125ml (1/2 cup) milk, lukewarm 7g sachet dried yeast 1 tablespoon vanilla-infused caster sugar 250g plain (all purpose) flour 1 free-range egg, lightly whisked 50g raisins or currants 20g candied citrus peel 1 Granny Smith or cooking apple, peeled, finely diced sunflower or vegetable oil, for frying icing sugar, to serve Combine milk, yeast and caster sugar in a small Pyrex jug. Stir with a teaspoon and set aside in a warm corner of the kitchen bench for about ten minutes or so, until the mixture bubbles. Place the flour in a bowl and make a well in the centre. Pour in the yeast starter, then add the egg and mix well. Now fold in the fruit - the apple, the raisins or currants and the peel. Beat the mixture well. Cover the bowl with a clean tea towel and leave the dough to rise in a warm place for about an hour, until the dough has doubled in size. Heat the oil in a deep sided pan or a carbon steel wok, Test the oil temperature with a small blob of dough. It should rise and turn golden reasonably quickly - say in half a minute. If slow to do so, the oil is not hot enough. If the dough burns immediately, the oil is too hot. Working quickly, take two dessertspoons and form the dough into roughly 6cm balls. Slip them into the oil a few at a time, turning occasionally with a slotted spoon. Remove the oliebollen from the oil when they are deep golden brown (test one to ensure that the dough is cooked through). Drain them on paper towel. Dust with icing sugar and serve immediately. Makes 10.
Tell me dear readers, have you ever tried oliebollen or apfelkrapfen?
33 Comments
Peter
13/6/2016 08:23:26 pm
These. Are. Delicious.
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14/6/2016 02:40:55 pm
These are so cute, I just love the little Dutch clog. They are more of a fritter than a doughnut.
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Lizzy
14/6/2016 06:50:07 pm
Thanks Eva. They are, but then they are called 'doughnuts'.
Lizzy
14/6/2016 06:50:24 pm
Aren't they just!
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Andrea
13/6/2016 09:04:12 pm
One word- comfort!!!!!! Xx
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Lizzy
14/6/2016 06:50:43 pm
Mmmmmm xx
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14/6/2016 12:59:18 am
I'm of Italian heritage and we make something similar. Love them! Just found your blog and I will be reading through it as we hope to visit Canberra and the Southern highlands in September.
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Lizzy
14/6/2016 06:49:33 pm
Hello Marcellina, that would be lovely... I hope the weather is kind to you. x
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kereta sewa shah alam
14/6/2016 04:25:04 am
Its look sooo delicious. Perfect dish!
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Lizzy
14/6/2016 06:49:09 pm
Thank you.
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Lizzy
14/6/2016 06:48:55 pm
Yes.
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14/6/2016 10:42:09 am
OH PLEASE post MORE traditional Dutch recipes!
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Lizzy
14/6/2016 06:48:41 pm
Thanks Valerie, lovely to hear from you. IF I were Dutch, I would post more.... sadly, I am Magyar xx
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14/6/2016 01:18:25 pm
Freshly fried anything is heaven. But dough of any sort? Top of the class. These look great -- thanks.
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Lizzy
14/6/2016 06:48:05 pm
Thanks John. You would LOVE Hungarian langos, then!
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14/6/2016 06:46:35 pm
'oily balls' not such an appetising name for these delicious little morsels :-) perfect in the cold winter months!
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Lizzy
14/6/2016 06:47:42 pm
I do prefer oliebollen... they are also known as balls of lard in another European country!
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Simone Mason
14/6/2016 07:04:29 pm
Wow!!!
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Lizzy
15/6/2016 12:04:19 am
Very kind, Simone. x
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Lizzy
15/6/2016 12:03:59 am
Thank you, Amanda. Me too x
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14/6/2016 11:55:06 pm
I will have to try these when we are in Holland later this year
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Lizzy
15/6/2016 12:03:41 am
Indeed! : )
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Mary Westhoven
15/6/2016 12:04:57 am
My mother and grandma used to make oliebollen. My favourite. Thanks for the nice memories.
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Fiona Ryan
15/6/2016 01:12:29 am
I love these - so delicious and as you say, definitley best hot. I prefer caster sugar to icing sugar. The currants and citrus are a must. Gosh, I'm tempted to make some this weekend.
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Susan
15/6/2016 02:14:40 am
My mother in law is Dutch and makes these for New Years. Delicious. She also makes apple fritters at the same time.
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Sophy
15/6/2016 02:20:23 am
Hi Liz
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15/6/2016 03:32:31 am
I've never heard of these delicacies, let alone tried them, but they sound delightful!
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15/6/2016 05:00:56 am
Hehe oily balls doesn't sound very appealing but having eaten them, they are tasty and fun!
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20/6/2016 01:39:37 am
My grandma is Dutch and a few of her nephews make oliebollen every year. She's be thrilled to see this recipe!
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21/6/2016 04:53:23 am
Little bit of drool on the keyboard. Far out woman, these apple donuts look the business! :)
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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