Authentic Dutch oliebollen

Authentic Dutch oliebollen

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Authentic Dutch oliebollen

It is the time of the year! It is time for Authentic Dutch oliebollen! Oliebollen are typical Dutch and we eat them on new years eve and when we go to the fairground. During the holidays, you see alot of street vendors selling oliebollen. The most common flavors are plain, raisins and apple raisins. Lately you can find cranberries too! The best are always homemade. Only with homemade oliebollen, you need to know the real recipe and how to prepare oliebollen.

I don’t buy them on the streets for years! I had old ones, refried, bad smelled and horrible oliebollen! That’s why I make them myself. Having Authentic Dutch oliebollen at new years eve is a typical Dutch tradition. Besides oliebollen, we also have apple fritters and apple beignets. Apple beignets will be my next holiday recipe.

 

Authentic oliebollen with powdered sugar on top

Dutch oliebollen new years eve treat

 

Dutch tradition on new years eve!

Authentic Dutch oliebollen are a long time Dutch tradition for new years eve snack. Besides new years eve, their are plenty of oliebollen vendors at the fairground. They make the best oliebollen! They are always prepared fresh, fluffy inside and crispy on the outside. With a little of confectioner sugar, they taste delicious! When you google on oliebollen recipe, some people have translate this to a Dutch doughnut. Well here in the Netherlands, we have oliebollen and doughnuts! Also they are not the same! Oliebollen should be always warm. We don’t sell hot dougnuts. When you have an oliebol which looks like a doughnut inside, something went wrong!

Why type of flour do you need?

For olibollen in general you need flour which contains at least 12 to 14% of protein. Another factor is to use flour without Ascorbine acid. Unfortunately this is not even mentioned on the package! Next year we will have them in our store available! When you check the protein level, then you are on the right way for a good authentic Dutch oliebollen recipe. Another important factor is yeast! For this recipe I am using instant yeast! Please check if your yeast didn’t expire shelf life. Your oliebollen won’t rise!

 

Dutch oliebollen treat with powdered sugar for new years eve

Dutch oliebollen with powdered sugar

 

Bock beer or water

A good fluffy and rised oliebol, you need beer too! There is already yeast in it, but when you add beer to the batter, you will get the best oliebol. For this recipe I have used Bavaria bock beer! Bock beer is only available in the fall and winter months. This type of beer is golden brown and has a light caramel flavor. Before you start frying them, you will smell the batter! During deepfrying, the alcohol evaporates, so you don’t get dronk! Also children can eat them without having dronk kids. When you are not happy with this, don’t worry! Use warm water instead of beer. In the Netherlands and Belgium we do prepare oliebollen with beer.

 

Dutch oliebollen treat with powdered sugar for new years eve

Dutch oliebollen with powdered sugar

 

This recipe is available at the end of my blog. Please read this recipe first, and measure all ingredients up front! When you don’t follow this recipe the right way, your oliebollen won’t be fluffy! I really hope you like this holiday recipe. If you have questions about this recipe, please use our comment box below. For more holiday baking, please see our Christmas time board on Pinterest. Our recipes are also availalbe on Google plus! When you decide to make them, please tag us #cookiesanddoughemporium. Enjoy preparing Authentic Dutch oliebollen and happy holidays.

 

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Serves 20 oliebollen

Authentic Dutch oliebollen

1 hr, 30 Prep Time

6 minCook Time

1 hr, 36 Total Time

Save RecipeSave Recipe

Ingredients:

  • 1 kg (2.2 lbs) all purpose flour (12 to 14% protein level)
  • 1 bottle bock beer (300 ml) (golden brown beer)
  • 700 ml water (3 cups) warm water 40 celsius (105F)
  • 20 gram (4 tsp) coarse salt
  • 50 gram (3 ½ tbsp) granulated sugar
  • 5 sachets instant yeast (7 grams)
  • ½ tsbp cinnamon
  • 2 tsp of vanilla extract
  • Lemon zest (2 lemons)
  • 3 litre vegetable oil (max 1 gallon) Clean new oil, not used!

Directions:

  1. Soak raisins or cranberries in hot water for about 30 minutes. Put them in a strainer for 30 minutes. (The must be dry and soft!)
  2. Use a big stainless steel bowl or your kitchenaid bowl and mix warm water with bock beer or only warm water for 1 minute.
  3. Use a mixer with dough hook and mix on the lowest speed and add 5 instant yeast sachets. Mix until incorporated.
  4. Add flour to the batch and mix very short! (until flour incorporated and smooth)
  5. Add lemon zest and vanilla estract for a couple of seconds.
  6. When you bake oliebollen with apple, raisins or cranberries. You can add them now until incorporated..
  7. Leave the mixed oliebollen dough in the stainless steel bowl and cover this with a used kitchen towel. (An used kitchen towel is a little moist, this is good for the rising process)
  8. Put the oliebollen dough in a warm area (central heating cabinet for example) Let this rise for 1 1/2 hour.
  9. Fill your sink in the kitchen with warm water and put the bowl with dough in there for about 15 minutes. The dough remains warm.
  10. Pre heat oil 180 celsius/355F and use a ice scoop for making oliebollen. Before taking a scoop of warm dough. Click the ice scoop first in hot oil. This prevent dough from sticking to the ice scook.
  11. Fry oliebollen on both sides 3 minutes each until golden brown.
  12. Serve them with confectioner sugar.
Cuisine: Netherlands | Recipe Type: New years eve food

Notes

* Olibollen flavors: soaked raisins, Soaked raisins on alcohol, Apple cinnamon soaked raisins, soaked cranberries and candied peel. * Use ice scoop for making oliebollen. * Use vegetable, sunflour or archide oil for deepfrying oliebollen. * Use a strainer and dust the top with confectioner sugar or put a cup with confectioner sugar. People can add this on their own oliebol. IMPORTANT!!! When you add raisins to the batch, make sure they are the smallest size, soaked in hot water and dried in a strainer. Bigger raisins will burn during deepfrying!

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https://www.food-emporium.com/2017/12/16/authentic-dutch-oliebollen/
Authentic Dutch oliebollen recipe Meal pro plannerAuthentic Dutch oliebollen recipe

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