An oliebol (plural oliebollen is a traditional Dutch food. Oliebollen (literally oil balls) are traditionally eaten on New Year’s Eve and at funfairs. They are also called smoutebollen in Belgium. Sometimes it is referenced in English as Dutch donut.
They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6. The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. 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 she came across, but because of the fat in the oliebollen, her sword would slide off the body of whomever ate them.
- 1 (0.6 ounce)yeast
- 1/2 cup lukewarm milk
- 1/2 cup dark beer
- 2 1/4 cups all-purpose flour
- 2 tsp salt
- 1 egg
- 1 1/2 cup raisins
- 1 Granny Smith apple – peeled, cored and finely chopped
- oil for deep-frying
- confectioners’ sugar for dusting
- Turn the oven on to 350F. Warm the milk to 110F and add the yeast and 1 tbsp sugar. Let stand for 10 min it should be foaming by now, If not then your yeast is not working. Try a new package. Sift the flour and salt into a large bowl. Stir the yeast mixture, and egg into the flour and mix into a smooth batter.
- Soak the raisins in water, after they are plum take the raisins out of the water and stir the raisins and apple and beer in the flour. Cover the bowl, and leave the batter in a warm place to rise until double in size. I like to use the top of the stove. This will take about 1 hour.
- Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons. It’s easier to use a gravy ladle and one soup spoon. The gravy ladle gives you the right size for the oliebol. Drop them carefully into the hot oil. 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. Serve them piled on a dish with more confectioners’ sugar dusted over them. Eat them while warm.