Gelukkig Niew Jaar met Oliebollen – Happy New Year with Oliebollen

Every culture, country and region has special foods that are made for special celebrations throughout the year. For New Years the Netherlands  has Oliebollen, a wonderful, puffy fritter studded generously with currants or raisins and fried until golden brown and then dusted with powdered sugar and eaten warm. The real translation of “oliebollen” is “deep-fried doughnut balls”.  All over The Netherlands you can buy olibollen from street carts and restaurants as part of a continuing edible tradition for the winter and for New Year’s Eve in particular. Wouter always makes a batch for us to enjoy around the New Year and today was the day. So crunchy on the outside, soft and pillowy on the inside with that touch of sweet.  I look forward to sharing this part of his Amsterdam right here in Nashville every year.

English version in printable recipe below! This is Wouter’s old handwritten recipe in which he doesn’t use an egg or salt, although both are an ingredient!

Fried, drained, ready for powder sugar.

Here….have a bite….Happy New Year, Gelukkig New Jaar..see you in 2019.

Oliebollen

Ingredients:

  • 1.5 cups of all-purpose flour
  • 2 1/4 teaspoons dry yeast
  • 3/4 cup warm milk
  • 3/4 cup currants
  • enough vegetable oil for fry oliebollen in a deep cast iron skillet or small deep fryer
  • powdered sugar to finish

Directions:

  1. In a small bowl with the warm milk sprinkle over the yeast powder. Allow it to sit until “melted” into the milk and the top begins to get foamy.
  2. Place the flour in a mixing bowl and add the milk-yeast mixture along with the currants mixing until well blended. Set aside in a warm place for the dough to rise for about 1/2 to 1 hour.
  3. When dough has risen heat oil for frying to 350 degrees.
  4. Drop the oliebollen dough into the hot oil by tablespoons gently taking care not to splash hot oil.Work in batches and fry until puffy and golden brown. Drain well.
  5. Serve warm dusted generously with powder sugar.

Thanks to Wouter Feldbusch for sharing his recipe.

Teresa Blackburn.    www.teresablackburnfoodstyling.com                     instagram @foodonfifth