Recipe by Jenny Thetford
Posted by request. This is the closest I can get to my Mother's recipe for the traditional Dutch "Olliebollen". She never wrote down the recipe but I helped her every year and I think my recipe is pretty close. My family think they're special and queue to take home their share every New Year's Eve!
- 1 kg all-purpose flour
- 1 liter luke warm milk
- 60 g dry yeast
- 50 g caster sugar
- 80 g soft butter
- 1 lemon, juice of
- 3 eggs (lightly beaten)
- 75 g currants
- 100 g raisins
- 100 g sultanas (or mixed peel)
- 200 g finely diced apples
- 1⁄2 teaspoon salt
- icing sugar
- sunflower oil
Directions See How It's Made
- Soak fruit (currants, raisins, sultanas) for 1 hour to plump up, then drain (soaking is optional).
- Add diced apple to fruit and stir in lemon juice.
- Dissolve yeast into 2 cups of the luke warm milk.
- In a large bowl, add flour, making a dip in the middle.
- Cream castor sugar and soft butter and add to flour.
- Add lightly beaten eggs and yeast mixture.
- Begin to combine ingredients stirring in one direction.
- Slowly add remaining milk stirring until thick and smooth.
- Add fruit mixture and stir 'til combined.
- Add salt and stir again.
- Pour into clean plastic bucket (I buy a new one each year) or very large bowl.
- Cover with clean kitchen cloth and let rise in warm place (ideally 30F) for 1/2 hour.
- When doubled in size, hit side of bucket or bowl to "drop" the batter.
- Using two spoons which have been dipped into hot (180F) sunflower oil (repeat this step as required), scoop a spoonful of batter and form oilebollen (this is somewhat an art to get right to produce perfect round shape) then slide (drop) into oil from just above oil level.
- Fry in small batches until rich golden brown (oliebollen should turn in the oil by themselves but turn with spoon if required).
- Remove with slotted spoon.
- Drain on kitchen paper.
- Sprinkle liberally with icing sugar to serve.