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    You are in: Home / Community Forums / German and Benelux (Belgium / The Netherlands / Luxembourg) Cooking / So who has the best Oliebollen recipe?
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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
    icon_smile.gif My husband has a very good recipe- but I don't believe he has it posted on Recipezaar icon_sad.gif 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 icon_redface.gif
    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 icon_redface.gif
    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


    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.
    Missy Wombat
    Sun Jan 01, 2006 5:45 am
    Forum Host
    There is a review and pictures pending. Looks like the Elves are having a well-deserved lie in on New Years Day...
    Jenny Thetford
    Mon Jan 02, 2006 10:17 pm
    Newbie "Fry Cook" Poster
    I just posted an Oliebollen recipe which works for me: http://www.recipezaar.com/149980
    Dee514
    Tue Jan 03, 2006 12:16 am
    Forum Host
    This one Oliebollen (Dutch Doughnuts) recipe #49831 uses yeast, but doesn't contain peels.
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