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
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Mira Telecom Mirpur
[email protected]Amazing! Will definitely be making these again.
Subarn Joshi
[email protected]These were a bit too dense for my liking. I think I'll try a different recipe next time.
Arber Druvari
[email protected]Will definitely be adding these to my holiday baking rotation!
Alif Noor Alam
[email protected]Overall, these oliebollen were a success! They were easy to make and everyone loved them.
Saar Saar
[email protected]These were a bit too sweet for my taste. I think I'll use less sugar next time.
VIP PIGEON
[email protected]I'm not a big fan of oliebollen, but these were actually really good! The apple pieces added a nice sweetness and crunch.
Tina Hoyles
[email protected]These oliebollen were a bit bland. I think I'll add some spices to the batter next time.
Salina Whitfield
[email protected]Delicious! I especially loved the hint of cinnamon in the batter.
Broken Glass
[email protected]These oliebollen were a bit too oily for my taste. I think I'll try draining them on paper towels next time.
Ramesh Sunar
[email protected]I love that this recipe doesn't require any yeast! It's so much easier and faster than traditional oliebollen recipes.
Aaron Maes
[email protected]Followed the recipe exactly and they turned out great! Will definitely be making these again.
Busisiw Mvunyiswa
[email protected]These were amazing! I made them for my Dutch friends and they said they were the best oliebollen they'd ever had.
Mustaf Ali
[email protected]These oliebollen were a bit denser than I expected, but still very tasty. I think I'll try adding a little more baking powder next time.
Kayt Zuker
[email protected]I've never made oliebollen before, but this recipe made it so easy! The step-by-step instructions were clear and concise, and the end result was delicious.
bablu gee
[email protected]These oliebollen were a hit at our New Year's Eve party! They were so easy to make and turned out perfectly golden and fluffy. Thank you for sharing this recipe!