Cook book

Oliebollen

The history of the oliebol goes back quite a bit in time. The first oliebol can be seen in a painting from 1652 and the first recipe can be found in the cookbook De Verstandig Kok from 1667.

Dish Summary

Preparation

 

· Soak the currants in water for 15 minutes. Stir the dried yeast and sugar into the milk and let it soak for a while.

· Sift the flour into a mixing bowl and add a pinch of salt. Slowly pour in the milk and yeast and beat with a mixer with dough hooks to a sticky batter. Mix in the egg and the currants. Cover the bowl with a damp cloth and let it rise for 60 minutes. The batter will become about twice the size.

· Heat the sunflower oil to 180 degrees. Spoon water-moistened spoons (or an ice cream scoop) into a ball of batter into the fat. After a few seconds you will see the oliebol get a little bigger and it will float to the top. Turn regularly. After about 6 minutes, the oliebollen will be golden brown and cooked through. Drain on kitchen paper and sprinkle with powdered sugar.

5 tips for baking oliebollen:

· Soak the currants in rum for a nice taste.

· Let the dough rise at room temperature, if the temperature is too warm it will rise too quickly and the batter will form too many bubbles, if the temperature is too low the dough will rise too little.

· Use golden renettes apples for oliebollen. These are nice and firm and sour and give the oliebol a fresh taste.

· The batter is very sticky, so use 2 spoons moistened with water to slide the batter into the oil.

· How do you store oliebollen? Store oliebollen in a sealed bag or box for a maximum of 3 days or freeze them (maximum 2 months). Reheat them (after thawing) in the oven for a few minutes.

20 pcs

Ingredients per kg

 

· 500 ml lukewarm semi-skimmed milk

· 500 gr flour

· 1 bag of dried yeast of 7 grams

· 4 tablespoons light brown caster sugar

· 1 egg

· pinch of salt

· 1 bottle of sunflower oil

· Optional: 150 gr currants or 2 apples in slices

45 minutes + 1 hour proofing

Serving Suggestions:                                  

 

Serve with icing sugar