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So who has the best Oliebollen recipe?

Missy Wombat

Sun Dec 25, 2005 9:59 am

Forum Host

I prefer the ones without peel but I will probably make some with as well as without.

Anyone with non-yeast versions? I have this one Oliebollen - the no-yeast version. recipe #49844 which I think is as good as any yeast one I have come across.

Last edited by Missy Wombat on Mon Dec 26, 2005 10:39 pm, edited 1 time in total

PanNan

Mon Dec 26, 2005 10:56 am

Food.com Groupie

I don't think I've tried a non-yeast version. I may have to give yours a go this year.

This is a yeast version - OLIEBOLLEN (similar to beignets) recipe #39002. Since fresh yeast is harder to find these days, I just edited the recipe to include use of 4 1/2 tsp active dry yeast if needed.

- Carla -

Tue Dec 27, 2005 12:22 am

Food.com Groupie

My husband has a very good recipe- but I don't believe he has it posted on Recipezaar

too bad

Missy Wombat

Sat Dec 31, 2005 8:29 am

Forum Host

OK, so what's the trick to making oliebollen beautifully round and not...um...freeform

I tend to get little tails coming off them KWIM?
I made this oliebollen recipehttp://www.recipezaar.com/17430 this year because I forgot to go to the bottlestore to get some good stout. Quite a good recipe although I had to add more milk as it was way too dry. Tasted good though. The pics show the consistency of the batter. Do I need it thicker or thinner to get more perfect oliebollen? I usually start to get it right near the end of the batch but of course forget by the next time New Years Eve rolls around...

Donna

PanNan

Sat Dec 31, 2005 9:47 am

Food.com Groupie

Missy Wombat wrote:
OK, so what's the trick to making oliebollen beautifully round and not...um...freeform

Where are the pics? Do you form them with two tablespoons? It has to be thick enough to form the shape. I dip the spoons in the oil so the dough doesn't stick, and form them in a ball shape with the two spoons and gently drop in the hot oil.