View Full Version : Anja? Oliebollen?

12-30-2010, 06:53 AM
I'm feeling lazy... and a little desperate. Can you post the Oliebollen recipe again?



12-30-2010, 09:53 AM
I will repost the LO tonight, but here is a recipe I found on the internet

Voor ? 35 stuks

1 kg bloem
400 gram rozijnen
50 gram verse gist
50 gram boter of margarine
50 gram suiker + 2 eetl suiker
snufje zout
1 ei
? 0,8 l vocht (= melk + resterende weekvocht rozijnen)

Grote kom of emmer

Rozijnen wassen en weken in ? 1 dl water + 2 eetl. suiker. (evt. een paar borrelglaasjes brandewijn of rum).
Dit ? 24 uur laten weken.
Bloem in kom doen.
Gist oplossen in 1/4 liter lauwwarme melk.Gist + ei + margarine + rozijnen + weekvocht aan het meel toevoegen.
Dit alles goed mengen. De resterende melk toevoegen.( denk eraan niet meer dan in totaal 0,8 l vocht). Het geheel moet een homogene massa worden.Beslag afdekken met een vochtige doek en laten rijzen.Ik zelf maak het beslag een avond van tevoren en zet het dan de hele nacht in de keuken. Oudejaarsochtend begin ik dan al vroeg met bakken. Het beslag is dan goed gerezen en het is niet te snel gegaan. Het is beter om het langzaam te laten rijzen.

Olie verwarmen op 180?.Voor het bakken het beslag nog even goed doorroeren zodat de rozijnen goed zijn verdeeld.
Met ijsbolletjeslepel beslag scheppen en in de hete olie laten glijden. Mooi bruin en gaar laten bakken.In ca. 6 minuten.
Eerste paar oliebollen even testen op gaarheid.

12-30-2010, 09:55 AM
Dank je! Kan het ook met snel gist? En kan ik apples in plaats van rozijnen? Moet ik die voor koken (voor de vocht?)

Happy New Year!



12-30-2010, 10:03 AM
Here is a recipe for real Dutch appelbeignets (I prefer them to oliebollen)

8 grote stevige appels (géén moesappels)
50 gram suiker
1 eetlepel kaneel
250 gram bloem
½ theelepel zout
2 eieren
1¼ dl melk
1½ dl spuitwater of bier

De appelen schillen, boren en in 4 dikke plakken snijden. De plakken halveren en omscheppen met suiker en kaneel. De kom afdekken en de appelschijfjes een paar uur koel wegzetten.
De bloem met wat zout in een kom zeven.
In een kuiltje de eieren breken en de melk erbij schenken. Daarvan een glad beslag zonder klontjes kloppen. Vlak voor het bakken het spuitwater of bier erbij roeren.
De olie in een frituurpan verhitten tot heet (ongeveer 180°C), tot er een blauwe damp vanaf komt. Wel oppassen dat het vet niet té heet wordt, want dan verbrandt het. Je kunt uitproberen of het vet goed is door er een broodkorstje in te laten glijden. Dit moet gaan sissen.
De halve appelschijfjes door het beslag halen, wat af laten druipen en in de hete olie laten glijden.
De appelbeignets in ca. vier minuten goudbruin frituren. Vervolgens uit het vet halen en op keukenpapier uit laten lekken. Zorg dat het keukenpapier niet aan de beignets gaat kleven.
De appelbeignets warm of koud serveren, bestrooid met poedersuiker

12-30-2010, 10:14 AM
Oooo dat klinkt lekker! Effe kijken of ik de goeden apples kan vinden in Duits. Het zijn niet de zelfde apples, of namen, als in Engels.

Ik zal alletwee probeeren, we hebben er genoeg mensen voor.

Dank je Anja!!!



12-31-2010, 10:46 AM

01-01-2011, 05:34 PM
ROFL!!! I'm feeling curiouser and curiouser...this sounds great, but could someone translate into Greek or Latin for me? I'd probably understand it better! Or are these recipes TOP SECRET? I'd love to try them, if it's ok!

01-01-2011, 06:09 PM
Right, I will try to translate.....
Here goes:

Traditional Dutch new year’s eve doughnut balls

Voor approx. 35 doughnut balls


frying pan
big bowl or bucket

1 kg flour
400 gr raisins
50 gr fresh yeast
50 gr butter of margerine
50 gr sugar + 2 tablespoons of sugar
pinch of salt
1 egg
Approx. 0.8 l fluid (= milk + soaking fluid from the raisins)
powdered sugar

Wash the raisns and soak in approx. 0.1 liter water + 2 spoonfulls of sugar. (+ optional a few shots of brandy or rum).
Leave to soak for 24 hours.
Put the flour in a bowl.
Dissolve the yeast in 1/4 liter of lukewarm milk.
Add yeast + egg + margarine + raisins + soaking fluidto the flour.
Mix well. Add remaining milk. (no more than a total of 0.8 l fluid).
Mix till if forms a homogenous mass.
Cover the dough with a damp cloth and give ample time to rise.

Heat oil to 180°C.
Mix the dough once more before baking for an even distribution of the raisins.
Gently drop balls of dough into the hot oil with an icecream spoon.
Bake for approx. 6 minutes till they are nice and brown. Tip them over after approx. 3 minutes with a fork or spoon.
Test the first few to see if they are done
(my gran always used a knitting needle to test them).

Serve warm or cold with powdered sugar

01-01-2011, 06:29 PM
And the apple fritters, too...

Traditional Dutch apple fritters

8 big firm apples (no cooking apples)
50 gr sugar
1 tablespoon of cinnamon
250 gr flour
½ teaspoon of salt
2 eggs
1¼ dl of milk
1½ dl soda water or beer
frying oil
powdered sugar

Peel the apples, remove the core and cut into 4 thick slices
Cut the slices in half and stir them in a bowl with sugar and cinnamon.
Cover the bowl and leave in a cool place for a few hours.
Sieve the flour and some salt into a bowl.
Break an egg into a hollow in the flour and add milk.
Mix into a smooth batter without lumps.
Stir soda water or beer into the mixture immediately prior to baking
Heat the oil to 180°C, it will give of fa blue vapour. Don’t overheat, or it will burn.
Test the temperature by gently dropping a bread crust into the oil. It should start to sizzle.
Pass the apple slices through th batter, let excess batter drip off and gently slide them into the hot oil.
Fry the apple fritters golden brown in approx. 4 minutes.
Take them out of the oil and drain on paper towels (make sure the fritters don’t stick to the paper)
Serve fritters warm or cold with powdered sugar

01-01-2011, 06:32 PM
Anja! Mijn turned out perfectly!!!! Al the neighbors came out when the fireworks went off & I had a big, delicious, bowl FULL of oilbollen and everyone loved them (or they lied really, really well LOL).

Dank je,


01-01-2011, 06:58 PM
I think they did like them, we have German friends, and they like them, too.

01-02-2011, 02:51 AM
Thanks for the translations - these look even better now that I know what they are, and the ingredients, lol.
I'm going to try these for my family; going to try to bake more this year!

01-02-2011, 07:02 AM
They are only eaten in winter, we have stalls selling them from October or November till February, and a national newspaper even publishes a test every December, testing the doughnut balls of a few hundred stalls all over the country. The one in my town is always in the top 20, and has won several times.

But they are traditionally eaten on New Year's Eve and New Year's Day. Then, most families make their own, or buy a big bowl of them from the stalls or the baker's.
My gran had 2 sons and 1 daughter, and when we used to celebrate new year's eve with her, she would make at least 3 buckets full of them

01-02-2011, 07:43 AM
Oh, Kelly, if you make them, my dough was very thin. Almost runny. It got thicker when it poofed up the first time (um, and I'd doubled and it overran the bowl, the counter, a drip on the floor)... still not a thick dough. But so delicious & crunchy on the outside, super soft on the inside.

And I LOVE my German disposable powder sugar container. It comes with a (zeef?) net thingy at the top and then a scraper for the net that you can turn. Like a pepper mill. But for powdered sugar. Makes for perfectly powdered oilbollen.

The little things make me happy.



01-02-2011, 10:09 AM
I think I had something similar to this at the Christmas market in Germany...? They made a cone out of newspaper and filled it up with puffy little fried pastry balls, then doused it all with a generous helping of powderer sugar... we were covered in powdered sugar, too, as we ate those yummy things...! I have a pic with the German name, but I think it must be on my husband's computer.

01-02-2011, 10:11 AM
oh, wait, now that I look at the recipe again, there were no raisins...

01-02-2011, 12:05 PM
Oliebollen are bigger, up to the size of a tennis ball.
What you ate, I think, we call 'poffertjes' in Holland.

These are poffertjes


These are oliebollen


and these are appelbeignets

01-03-2011, 12:16 PM
Nope, my mystery goodies were puffy, like yours, but more like a ping-pong ball size. Definitely not looking like a little pancake. But those sure do look good, too....
Thanks for the pictures so I know what it's supposed to look like!

01-03-2011, 12:32 PM

Anja, those pics are making me hungry! :l