Best 3 Oliebollen The No Yeast Version Recipes
Sweetened fried dough balls called oliebollen are a popular Dutch treat traditionally eaten on New Year's Eve. While they are typically made with yeast, there are variations that do not use any yeast, making them a great option for those who either don't have yeast, don't have time to wait for the yeast to activate, or simply prefer a no-yeast version. This article provides a compilation of the best no-yeast oliebollen recipes, each with its unique flavors, textures, and cooking methods. Whether you prefer crispy, fluffy, or soft oliebollen, these recipes have got you covered. So, get ready to indulge in the delightful taste of oliebollen without the need for yeast, and enjoy the ultimate New Year's Eve treat or a delicious snack at any time of the year.
Let's cook with our recipes!
OLIEBOLLEN - THE NO-YEAST VERSION.
Warning! The amounts in this recipe are only a guide. This is a recipe I prepare by sight and I know what the batter is supposed to look like. I have taken the amounts from the hieroglyphics scrawled in the margins by my late Dutch mother. This can turn into an all morning production. Mum and Dad used to make these by the hundred and it was a good day for the neighbours to call around for a visit! I make a much smaller amount, just enough to say I have made them for the year. It was the only thing my father ever used to cook and he was in charge of the pot and the actual cooking process. Of course Mum's great recipe made him look good! So each year, I commemorate the old year before welcoming the new, rejoice in a good Dutch tradition, and remember my now late parents and the memory of making and eating these. I typed this in before New Year and then when I went to make it on New Years Eve I realised that you don't need the butter. And Lord knows there is enough grease from the deep frying process. You do need some sugar but you may be able to get away with about half depending on the apples and amount of sultanas you use. I would start low unless you have a really sweet tooth, make a couple and keep taste testing and adding if necessary. Those first few are always test olliebollen anyway to make sure the oil is at the right temperature. When I say thick batter, I MEAN thick batter. Otherwise the shape becomes rather interesting and they look like amoebae. Do not use crap beer. Those of you in the US, PLEASE use a European beer or a Canadian or downunder one. If you use everyday US beer it will taste horrible. Guiness has worked well for me in the past. This recipe could easily be made vegan if the egg was replaced with commercial egg replacer and soy milk was used instead of cow's milk. Just note that Guiness is unfortunately not vegan because it has been refined with isinglass. I hear that Samuel Smith Stout is a worthwhile drop that is vegan.
Provided by Missy Wombat
Categories Breads
Time 2h30m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Cream the butter and sugar.
- Add the remaining ingredients in batches, mixing well and adding the fruit last.
- The amounts are only guides- you are aiming for a thickish batter.
- Heat up the sunflower oil for deep frying and drop scant tablespoons worth of dough.
- Deep fry for about 5-7 minutes- they are self turning.
- If you are too generous with the amount the doughnuts sink to the bottom of the pot and stick.
- Not a good idea!
- Too small and they overcook.
- The aim is to have a golden doughnut that is cooked right through.
Nutrition Facts : Calories 5160, Fat 150.1, SaturatedFat 89.2, Cholesterol 642.5, Sodium 10948.3, Carbohydrate 792.9, Fiber 25.2, Sugar 140.8, Protein 135.5
OLIEBOLLEN (DUTCH DOUGHNUTS)
Make and share this Oliebollen (Dutch Doughnuts) recipe from Food.com.
Provided by BarbaraK
Categories Yeast Breads
Time 2h5m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the yeast over 1/4 c milk and leave somewhere to combine by itself.
- Combine the flour and salt and add remaining milk and the egg.
- Add yeast mixture, raisins and apple.
- Mix well.
- Let stand in a warm place until doubled.
- Heat oil to 160 degrees for frying.
- Shape balls of batter with 2 metal spoons and drop them in the hot oil a few at a time.
- Deep fry for about 8 minutes.
- Drain on paper towel.
- Put powdered sugar in paper bag.
- Put the drained doughnuts in the sugar and shake to coat.
- Remove and let cool.
- Once cool, shake them in the sugar again.
OLIEBOLLEN
This Dutch doughnut, dating back to the 1600s, is a fried pillow of holiday cheer served to celebrate the New Year in the Netherlands. Simple yeasty dough balls are studded with dried currants or raisins traditionally--and in more modern days, chopped apples--then fried to perfection. Ours have currants and candied orange peel and when they hit the fryer, your home will smell like cozy holiday magic.
Provided by Food Network Kitchen
Time 2h
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Microwave 1 cup of the milk in a small microwave-safe bowl until warm (between 110 to 115 degrees F), about 1 minute, then stir to even out the temperature. Add the yeast and 1 teaspoon of the granulated sugar, stirring just enough to hydrate the yeast. Let bloom for 8 to 10 minutes.
- Sift the flour, salt and remaining granulated sugar into a large bowl. Make a well in the center of the flour mixture and add the yeast mixture, eggs and remaining 1 cup milk. Stir the batter to combine and continue to mix until the consistency of a sticky pancake batter, about 3 minutes. Add the currants and orange peel and stir until fully combined, about 1 minute more. Cover the bowl with a slightly damp kitchen towel and put a plate on top to seal in the humidity. Leave it in a warm spot to rise until doubled in size, about 1 hour.
- When the batter has risen, stir it a couple of times to deflate it a little before frying.
- Meanwhile, heat about 2 inches of oil in a deep Dutch oven to 360 degrees F; line a baking sheet with a rack.
- Gently drop 8 to 9 heaping tablespoons of batter (see Cook's Note) into the oil and cook, flipping halfway through, until a deep golden brown, 3 to 4 minutes; the oliebollen will be rounded with some wild edges. Place them on the cooling rack for a few minutes, then transfer them to a large bowl with about 2 tablespoons of the confectioners' sugar and toss to coat in the sugar. Return them back to the cooling rack to finish cooling; the steam from the oliebollen will help create a nice glaze with the sugar. Repeat with the remaining batter and confectioners' sugar, making sure to bring the oil back to 360 degrees F before frying each batch. Serve warm or let cool completely before storing in a paper bag to serve later.
Tips:
- No yeast is required for this recipe, making it a quick and easy option for those who don't have time to wait for dough to rise.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- To test if the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and rises to the top immediately, the oil is ready.
- Don't overcrowd the pot when frying the oliebollen. This will cause them to stick together and not cook evenly.
- Serve the oliebollen warm, dusted with powdered sugar, with your favorite toppings.
Conclusion:
Oliebollen are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. So next time you're looking for a sweet and satisfying snack, give oliebollen a try!
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