Oliebollen

Oliebollen

Oliebollen are a traditional Dutch food, typically prepared and consumed on New Year's Eve in the Netherlands and Belgium. The name "oliebollen" literally translates to "oil balls" in English, referring to the method of deep-frying the dough in oil.

History

The history of oliebollen dates back to at least the Middle Ages, where they were consumed during the Yule, the period from December 26 until January 6. The first known written recipes for oliebollen are from the 1667 Dutch book De Verstandige Kock ("The Sensible Cook").

Preparation

Oliebollen are made from a dough consisting of flour, eggs, yeast, some salt, milk, baking powder and usually sultanas, currants, raisins and sometimes zest or succade (a type of candied fruit). The dough is scooped up and dropped into a deep fryer filled with hot oil. In this way, a sphere-shaped oliebol emerges.

Variations

There are several variations of oliebollen. The Krentenbol is a variant with currants and raisins, and the Appelbeignet is a variant with apple. Some modern variations include oliebollen made with beer batter, or exotic fillings like Thai chili sauce.

Consumption

Oliebollen are traditionally eaten on New Year's Eve and at funfairs. In wintertime, they are also commonly served at mobile food stalls.

See also

• List of doughnut varieties
• List of fried dough foods
• List of Dutch desserts and pastries

External links

• Recipe for Oliebollen