Oliebollen
![photo by Missy Wombat](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/17/43/0/picFDTqBW.jpg)
photo by Missy Wombat
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/burger.png)
![photo by Missy Wombat](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/17/43/0/picHhTGB7.jpg)
![photo by Missy Wombat](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/17/43/0/picMlIZ7w.jpg)
- Ready In:
- 1hr 4mins
- Ingredients:
- 7
- Yields:
-
30 balls (or so)
ingredients
directions
- Put flour in a bowl with the salt and make a well.
- Add the yeast, which has been dissolved in a little warm milk.
- Add remaining milk, currants and the apples if using.
- Beat to smooth and airy, cover and let stand in a warm spot for 1 hour.
- Heat oil in a deep pan until very hot and fry the oliebollen quickly-you want them golden and cooked through. Turn half-way through the cooking process.
- Remove and drain on paper towels.
- Sprinkle with powdered sugar.
Questions & Replies
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Reviews
-
My Dutch hubby was chuffed to bits with this, as he hasn't had oliebolle since being in the UK. Have just finished cooking a batch (split in two - one traditional and one with added mixed spice) and have consumed a fair few myself. The rest will be left for New Year's Eve as is traditional. Many thanks
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This is the first yeast based oliebollen recipe I have ever personally made but I can say it is a good one. The only problem I came across was that the amount of milk was not enough so I had to add about another 100 ml or so to get a decent consistency. I've taken a few pics so you can see what my dough looked like. I didn't use the apple but I think it would be better for it. I use sunflower oil for oliebollen.
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois