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 these doughnuts. 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 Dutch doughnuts at new years eve is very Dutch! Besides oliebollen, we also have apple fritters and apple beignets. Apple beignets will be my next holiday recipe.
Dutch tradition on new years eve!
These Dutch doughnuts are a long time 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 confectioners sugar, they taste delicious! When you google on oliebollen recipe, some people have translate this to Dutch doughnuts. 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!
Which type of flour
For oliebollen 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! Soon we hope to have them in our store available! When you check the protein level, then you are on the right way for a good 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 batch won’t rise!
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.
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.
Update November 8th 2019