Oliekoeken Recipes

OLIEBOLLEN (DUTCH DOUGHNUTS)

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.

OKONOMIYAKI

Steps:

• In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
• Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

OLIEBOLLEN

Steps:

• In a bowl, pour the milk and add the yeast and half the sugar.
• Stir and let rise for 15 minutes.
• In the bowl of a stand mixer, combine the flour and sugar.
• Dig a well in the center of the flour and add the eggs into it.
• Using the dough hook, knead while gradually incorporating the milk and yeast mixture.
• Add the salt and knead until a homogeneous but fairly sticky dough is obtained.
• Cover the bowl with plastic wrap and let the dough rise for an hour in a warm place, away from drafts.
• In a large deep skillet over low heat, heat the oil for about 15 minutes until it reaches a temperature of 350 F (180°C).
• Using a well-oiled ice cream scoop, scoop some dough and dip it in hot oil.
• Fry the oliebollen for 4 to 6 minutes or until golden brown, turn them halfway through cooking if they do not turn over on their own.
• When the oliebollen are ready, place them in a colander and cover them with paper towel, then place them in a large dish lined with paper towel. The paper will absorb the excess fat.
• Sprinkle with icing sugar.
• Serve the oliebollen hot or warm.

OLIEKOEKEN

Steps:

• Soften yeast in lukewarm water.
• Add remaining ingredients, using enough water to make a soft drop batter.
• Let rise until light.
• While dough is rising, preheat oil to 365°F.
• Drop batter from a tablespoon into hot oil and fry until golden brown.
• Dip spoon into cold water between doughnuts to prevent batter from sticking.
• Drain doughnuts on paper towels and roll in confectioners' sugar.

OLIE-KOECKEN

Steps:

• Sprinkle the yeast in the water in a small bowl and sprinkle with the sugar. Let it stand for a moment, then stir to dissolve the yeast. Set aside in a warm place. In the meantime melt the butter and cool. Place the raisins in a saucepan, cover with water and bring to a boil. Allow them to boil for a minute and then turn off the heat. Let them stand for 5 minutes and drain. Pat them dry with paper towels and mix them with 1 tablespoon of flour. Place the rest of the flour in a large bowl, stir in the salt, cinnamon, cloves, and ginger, make a well in the middle and pour in the yeast. Stir from the middle and slowly add the melted butter and the milk. The dough should be very thick and hard to stir. Then add raisins, apples, and almonds and combine thoroughly. Allow this batter to rise for about 1 hour. When doubled in bulk, stir down the dough. Heat the oil to 350 degrees F. Scoop out a heaping tablespoon of dough and push it off the spoon with the aid of another spoon and let it (carefully) drop into the hot oil. They should be at least 2-inches in diameter. Fry the olie-koecken for about 5 minutes on each side. Drain on paper towels. The original recipe does not tell us to sprinkle or roll them in the sugar. They are very good plain, but if you prefer you can dust them with confectioners' sugar.

EIERKOEKEN

Steps:

• Preheat oven to 350 F/180°C.
• Beat the eggs with the sugar until the crystals have dissolved.
• This may require the addition of a little warm water.
• Add vanilla.
• Add sifted flour and baking powder.
• The dough should be the right consistency for piping.
• If it is too stiff add a little warm water but this should not be runny.
• Pipe small round shapes on a cookie sheet lined wih baking paper, dust with icing sugar and bake for 15-20 minutes.