Olie Bollen Recipes

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OLIE BOLLEN



Olie Bollen image

This recipe was handed down to me by my mother. It is a Dutch favorite on New Year's Day. I spent New Year's Day with my in-laws for the first time and brought this tradition with me. They were very impressed with this delicious doughnut-like treat.

Provided by rita

Categories     Bread     Yeast Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

2 (.25 ounce) packages active dry yeast
½ cup lukewarm water (110 degrees F to 115 degrees F)
4 ½ cups all-purpose flour
¼ cup white sugar
1 teaspoon salt
2 eggs, beaten
1 ½ cups milk
1 ½ cups chopped apple
1 cup raisins
1 quart vegetable oil for frying
white sugar for decoration

Steps:

  • Warm oven on lowest possible temperature setting.
  • Dissolve the yeast in the warm water in a small mixing bowl. In a large mixing bowl, combine flour, sugar, and salt. Add the eggs, yeast mixture, and milk; beat with an electric mixer until blended.
  • Turn off the oven. Cover the prepared dough with a greased piece of plastic wrap, and place the bowl of dough on the lowest rack of the warmed oven. Allow to rest and rise for 1 hour.
  • Heat the oil for frying to 350 degrees F (175 degrees C) in a heavy bottomed, deep skillet.
  • Mix the apples and raisins into the dough. Then, carefully slide the dough by heaping teaspoons into the preheated oil. Do not crowd the pan. Fry the fritters until they are golden brown, about 2 minutes per side. They should turn over on their own when they are ready to brown on the other side, but keep an eye on them and flip them as necessary. Remove them to a paper towel lined plate and repeat with the remaining dough. Dust with sugar while warm.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 57 g, Cholesterol 33.4 mg, Fat 9.4 g, Fiber 2.4 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 221.4 mg, Sugar 17.6 g

OLIEBOLLEN (DUTCH DOUGHNUTS)



Oliebollen (Dutch Doughnuts) image

Ollie-bollen, or Oliebollen, are a Dutch pastry similar to a doughnut. It's typically a deep-fried pastry filled with raisins and dusted with powdered sugar. Some modern variations serve them topped with berry filling, but this is a traditional recipe. Oliebollen are a traditional treat on New Year's.

Provided by FlourGirl

Categories     Bread     Pastries     Doughnuts

Time 2h8m

Yield 12

Number Of Ingredients 10

1 (0.6 ounce) cake compressed fresh yeast
1 cup lukewarm milk
2 ¼ cups all-purpose flour
2 teaspoons salt
1 egg
¾ cup dried currants
¾ cup raisins
1 Granny Smith apple - peeled, cored and finely chopped
1 quart vegetable oil for deep-frying
1 cup confectioners' sugar for dusting

Steps:

  • Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
  • Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
  • Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.

Nutrition Facts : Calories 269.8 calories, Carbohydrate 45.8 g, Cholesterol 17.1 mg, Fat 8.5 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 404.7 mg, Sugar 24.6 g

OLD-FASHIONED DUTCH DOUGHNUTS (OLIEBOLLEN)



Old-Fashioned Dutch Doughnuts (Oliebollen) image

Traditional Dutch oliebollen or New Year's doughnuts are made by frying yeast dough balls and dusting them with confectioners' sugar.

Provided by Karin Engelbrecht

Categories     Breakfast     Brunch     Dessert     Snack

Time 2h

Number Of Ingredients 10

1/4 cup plus 1 teaspoon sugar
1/2 cup lukewarm water
4 1/2 teaspoons instant dry yeast
4 cups all-purpose flour
2 large eggs
2 cups milk
1 teaspoon salt
8 cups oil ( vegetable or sunflower , for frying)
Garnish: Confectioners' sugar
Garnish: Ground cinnamon

Steps:

  • Gather the ingredients.
  • In a small bowl, mix 1 teaspoon granulated sugar into the water. Sprinkle the yeast on top and allow to stand for 10 minutes (if the yeast doesn't bubble, discard and buy new yeast. The lack of bubbles means the yeast is no longer active).
  • Mix together the flour and remaining 1/4 cup granulated sugar in a large bowl, and make a well in the middle. Add the eggs and the yeast mixture to the well.
  • Warm up the milk in the microwave just until it is lukewarm. Add half of the milk to the well in the flour, and mix until all the ingredients are combined. Add the rest of the milk, and mix until smooth.
  • Cover the bowl with a damp dishtowel and allow to rise in a warm area for about 1 hour. Once the dough has doubled, stir in the salt and let sit while you heat the oil.
  • Heat the oil to 350 F in a large, deep pan or in a deep fryer . To check whether the oil is at the right temperature, stand the handle of a wooden spoon in the oil. If little bubbles form around it, the oil is ready.
  • Quickly dip 2 tablespoons into the oil and form small balls of the dough with the oiled tablespoons, carefully scraping and dropping the dough into the hot oil. The oliebollen will sink to the bottom of the pan and then pop right back up. You should be able to fry at least 6 at a time, but don't crowd the pan.
  • Fry until golden brown on both sides, carefully flipping when required. Drain on a tray lined with paper towels.
  • Sieve confectioners' sugar over the oliebollen as well as a dusting of ground cinnamon and serve warm.

Nutrition Facts : Calories 376 kcal, Carbohydrate 47 g, Cholesterol 40 mg, Fiber 2 g, Protein 9 g, SaturatedFat 2 g, Sodium 250 mg, Sugar 8 g, Fat 17 g, ServingSize 40 Doughnuts (10 Servings), UnsaturatedFat 0 g

OLIE BOLLEN



Olie Bollen image

These are a Dutch New Year's tradition (but you can make them any time if you like deep fried apple and raisin yeast doughnut balls).

Provided by GinaJohnson

Categories     Yeast Breads

Time 1h

Yield 36-48 Balls, 12 serving(s)

Number Of Ingredients 10

4 cups flour
4 1/2 teaspoons yeast
1 teaspoon salt
1/4 lb raisins
1/4 lb apple, chopped
1/2 cup lukewarm water
2 cups milk
2 eggs, slightly beaten
1/4 cup sugar
deep fry oil

Steps:

  • Mix flour, sugar, salt, and yeast.
  • Add liquid and eggs.
  • Let rise 30-45 minutes.
  • Add remaining ingredients.
  • Drop by tablesponfuls into hot oil in deep fat fryer heated to 375 degrees. As they cook on one side they will typically turn on their own to the other side. Cook until brown.
  • Remove from oil onto paper towels.
  • Place into bowl with granulated or powdered sugar.
  • Cover the bowl and shake gently to coat the olie bollen.
  • Serve warm.

OLIEBOLLEN



Oliebollen image

This Dutch doughnut, dating back to the 1600s, is a fried pillow of holiday cheer served to celebrate the New Year in the Netherlands. Simple yeasty dough balls are studded with dried currants or raisins traditionally--and in more modern days, chopped apples--then fried to perfection. Ours have currants and candied orange peel and when they hit the fryer, your home will smell like cozy holiday magic.

Provided by Food Network Kitchen

Time 2h

Yield 4 dozen

Number Of Ingredients 10

2 cups milk
One 1/4-ounce package active dry yeast
1/3 cup granulated sugar
4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 cup dried currants
1/4 cup candied orange peel, finely diced
Vegetable oil, for frying
1 cup confectioners' sugar, for dusting

Steps:

  • Microwave 1 cup of the milk in a small microwave-safe bowl until warm (between 110 to 115 degrees F), about 1 minute, then stir to even out the temperature. Add the yeast and 1 teaspoon of the granulated sugar, stirring just enough to hydrate the yeast. Let bloom for 8 to 10 minutes.
  • Sift the flour, salt and remaining granulated sugar into a large bowl. Make a well in the center of the flour mixture and add the yeast mixture, eggs and remaining 1 cup milk. Stir the batter to combine and continue to mix until the consistency of a sticky pancake batter, about 3 minutes. Add the currants and orange peel and stir until fully combined, about 1 minute more. Cover the bowl with a slightly damp kitchen towel and put a plate on top to seal in the humidity. Leave it in a warm spot to rise until doubled in size, about 1 hour.
  • When the batter has risen, stir it a couple of times to deflate it a little before frying.
  • Meanwhile, heat about 2 inches of oil in a deep Dutch oven to 360 degrees F; line a baking sheet with a rack.
  • Gently drop 8 to 9 heaping tablespoons of batter (see Cook's Note) into the oil and cook, flipping halfway through, until a deep golden brown, 3 to 4 minutes; the oliebollen will be rounded with some wild edges. Place them on the cooling rack for a few minutes, then transfer them to a large bowl with about 2 tablespoons of the confectioners' sugar and toss to coat in the sugar. Return them back to the cooling rack to finish cooling; the steam from the oliebollen will help create a nice glaze with the sugar. Repeat with the remaining batter and confectioners' sugar, making sure to bring the oil back to 360 degrees F before frying each batch. Serve warm or let cool completely before storing in a paper bag to serve later.

OLIE BOLLEN (DUTCH FRITTERS)



Olie Bollen (Dutch Fritters) image

I live in Holland, Michigan and these are just a few of the "traditional" recipes I've collected from people I know who probably brought them from "the old country." Enjoy!

Provided by Duane and Ginger Va

Categories     Breads

Time 2h45m

Yield 1 batch

Number Of Ingredients 9

1 package active dry yeast
1 teaspoon sugar
3/4 cup water
3 eggs, beaten
2 cups milk, warm
3 tablespoons light corn syrup
1 lb raisins (Many people from the old country would set store bought raisins in water to soak overnight.)
4 cups flour
1 tablespoon salt

Steps:

  • Dissolve yeast and sugar in water.
  • let stand in warm place for 30 minutes.
  • Combine eggs, milk, syrup, raisins and yeast mixture in large kettle. Sift flour and salt into mixture and mix well for 2 to 3 minutes.
  • Test a spoonful of dough to see if it will fall in lump form from the spoon.
  • If not, add a little more water or milk.
  • Let rise in warm place for 2 hours.
  • Drop by tablespoonful into deep, hot fat. Fry until brown.

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