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Oliebollen - delicious little Dutch apple doughnuts

14/6/2016

33 Comments

 
Oliebollen - delicious Dutch apple doughnuts - photo by Liz Posmyk Good Things
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.
Cooking apples - photo by Liz Posmyk Good Things
Little clog with cooking apple - photo by Liz Posmyk Good Things
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Tell me dear readers, have you ever tried oliebollen ​or apfelkrapfen​? 
33 Comments
Peter
13/6/2016 08:23:26 pm

These. Are. Delicious.

Reply
Eva Taylor link
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.

Reply
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!

Reply
Andrea
13/6/2016 09:04:12 pm

One word- comfort!!!!!! Xx

Reply
Lizzy
14/6/2016 06:50:43 pm

Mmmmmm xx

Reply
Marcellina link
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.

Reply
Lizzy
14/6/2016 06:49:33 pm

Hello Marcellina, that would be lovely... I hope the weather is kind to you. x

Reply
kereta sewa shah alam
14/6/2016 04:25:04 am

Its look sooo delicious. Perfect dish!
thanks for sharing recipes with us here. Looking more from you dear.

Reply
Lizzy
14/6/2016 06:49:09 pm

Thank you.

Reply
Elissa link
14/6/2016 06:58:35 am

They look delicious! I've no doubt they wouldn't last long in my house, I should try them.

Reply
Lizzy
14/6/2016 06:48:55 pm

Yes.

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A Canadian Foodie link
14/6/2016 10:42:09 am

OH PLEASE post MORE traditional Dutch recipes!
XOXO
V

Reply
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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John / Kitchen Riffs link
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.

Reply
Lizzy
14/6/2016 06:48:05 pm

Thanks John. You would LOVE Hungarian langos, then!

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e / dig in hobart link
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!

Reply
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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Amanda link
14/6/2016 07:41:14 pm

Oh, these sound and look delicious - and I love that sweet little clog!

Reply
Lizzy
15/6/2016 12:03:59 am

Thank you, Amanda. Me too x

Reply
Tandy I Lavender and Lime link
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
Growing up in a Dutch household, we eagerly looked forward to oliebollen and appelflappen made by my Oma and mother on New Year's Eve.
Even now, my mum still makes them for NYE. But why wait for then when you can make them anytime? I love them!

Reply
kellie@foodtoglow link
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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Lorraine @ Not Quite Nigella link
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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David link
16/6/2016 12:35:15 pm

I also love saying oliebollen- so much fun! I used to get them at a German bakery in NY, which was owned by a couple who were German and Dutch. So tasty, but I can no longer handle fried sweets... such a pity my stomach got old! :)

Reply
Laura | Tutti Dolci link
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!

Reply
Anna @ shenANNAgans link
21/6/2016 04:53:23 am

Little bit of drool on the keyboard. Far out woman, these apple donuts look the business! :)

Reply

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