SaucyKod

Tuesday, January 13, 2015

Oliebollen.......

"Ollie-bollen, or (Oliebollen) is a dutch pastry similar to a doughnut. This is a treat we had many times as young children  in our New Brunswick neighbourhood in Canada. When the other kids in the neighbourhood would have these treats from my Mum, they would ask where the hole was? Apparently, my Mother was the only "Mum" in the neighbourhood that made doughnuts without holes in them. I can remember other kids saying - "Doughnuts are supposed to have holes in them".  :)
Oliebollen is typically a deep fried pastry filled with raisins and dusted with powdered sugar. Some modern variations serve them topped with berry filling. My Mother always made these during the festivities of Christmas and especially to celebrate the New Year. The Oliebol is a traditional Dutch and Belgian food, called Oliebollen in the Netherlands, while in Belgium they are called Smoutenbollen.
HISTORY - They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between Dec 26 and Jan 6. The Germanic Goddess Perchta, would fly through the mid-winter sky frightening away evil spirits. To appease these spirits, food was offered, much of which contained deep-fried dough. It was said Perchta would try to cut open the bellies of all the evil she came across, but because of the fat in the Oliebollen, her sword would slide off the body of whoever ate them. Perchta is looked at as a bringer of Divine light and a fierce protector of humans. To the faithful, she appears as a beautiful Goddess Of Light, who blesses humans with health and prosperity. To the evil hearted, deceitful and wicked, she appears as a ferocious demon with horns and fangs.
INGREDIENTS - 

DIRECTIONS -
1. Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take approx 1 hour.
2. Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
3. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Eat warm if you can or just reheat them in your microwave for 11 seconds. 
PREP= 2 HRS.  COOK = 8 MIN.  READY IN 2 HRS, 8 MIN.
They sure are tasty.
SaucyKod
                                               

7 comments:

DJan said...

They sure do look good! I read the recipe and think they are almost healthy for a treat. Yum! :-)

Countryside Tales said...

OMG! They look FANTASTIC! I shall have to try them, thanks for posting the recipe. Love the story behind them too. My sis in law in Dutch so I'll ask her about them next time I see her. She will be impressed that I know! xx

Linda Kay said...

What a delightful story and the history of the little donuts is fabulous. I love to get those little "donut holes" once in a blue moon at the donut shop. Not a fan of raisins.

Red said...

Hey, you posted this just for me! Do you make oliebollen? Nice history of this food.

biebkriebels said...

What a nice post Lily, I am fond of oliebollen, so nice to read your mum made them, she must have had some dutch roots for sure. I mostly make them myself every year with new years eve and eat a whole plate of them!

Saucy Siciliana said...

They look so tempting!!!

Friko said...

Aha, Krapfen.
Eaten round about now (Karneval coming up) or at Silvester (New Year’s Eve) in Germany.

In my childhood children went from door to door and asked for them. People who got fed up filled them with mustard without telling the kids.

They are also known as Berlinerbollen or Berlin pancakes.

They are very nice to eat but rather filling and fattening.