Old-Fashioned Oliebollen

Old Years Day, New Years Eve. The ending of one chapter, the beginning of another. As early as yesterday, people have been setting fireworks off in the streets of Veldhoven, inspiring both Djamo and me to collect some of our own to display for our family, particularly for little Babel, our darling nephew. To watch him grow, walk and attempt to talk has been a wonderful experience for Djamo and me. It seems rather surreal to think that in another four months, he will already have reached his second birthday. More surreal will be that I will be an aunt of my sister’s first baby around the same time! Very exciting!

It has got me toying with the idea of creating more basic and traditional recipes on my blog, not only to perserve recipes for myself to use or experiment with later on, but also for those I love to appreciate and try. What recipes do I religiously return to? What recipes do my family love? What traditions do I wish to continue with my family? The provisions of a recipe box, filled with basic recipes, such as breads, condiments, recipes my family grew up with, has become one of my New Year projects which I cannot wait to begin sharing. I am thinking of dedicating the first series, Sunday Breads, to my new found love for fresh yeast and to celebrate Djamo and my rich and extremely diverse heritage.

This post is brief and simple and presents you with the first of my traditional recipes: oliebollen. This is the third year I have spent New Years Eve with Djamo’s family, and oliebollen have always been on the agenda. It is a traditional Dutch New Year’s treat, not too dissimilar to doughnuts and dumplings, filled with raisins, chunks of apple, and hints of cinnamon.

I wish you all a happy and prosperous New Year!

Old-Fashioned Oliebollen

Cooking time: 2 hours
Makes: 45 balls

Ingredients:
750g plain flour
2tbsp dark muscovado sugar
1 1/2tbsp caster sugar
1/4tsp salt
1 1/2tbsp ground cinnamon
2 apples, chopped into 1cm pieces
juice of 1 lemon
150g raisins
50g sultanas
2 eggs
900ml whole milk
1tbsp dried milk
2tbsp butter, melted
1tsp fresh yeast
100g confectionary sugar, for dusting
1 litre vegetable oil

Sieve the flour into a large bowl, along with the dried milk, cinnamon, muscovado sugar, 1tbsp caster sugar and salt. Mix well.

Pour the milk into a pan over a low heat. Add the 1/2tbsp caster sugar, yeast and butter. Stir until warm to touch (approximately 3 minutes). Take off the heat.

Pour the milk mixture into the dry ingredients and stir until its appearance is similar to a pancake batter. Set aside in a warm place for 40 minutes to 1 hour.

 When ready to cook, pour the oil into a pot and place over a high heat. Allow the oil to come to 190ºC (375ºF) before dropping batter into the hot oil (tip: use an ice-cream scoop to scoop out batter). Cook until golden brown on each side (approximately 1 minute) before removing from the oil and placing on a paper towel to remove excess oil. Dust liberally with confectionary sugar and serve immediately.

Traditionele Oliebollen

Kooktijd: 2 uur
Genoeg voor: 45 ballen

Ingrediënten:

750 gram bloem
2 eetlepels basterdsuiker
1 1/2 eetlepel witte suiker
1/4 theelepel zout
1 1/2 eetlepel kaneel
2 appels, snijd ze in stukjes van 1 cm
sap van 1 citroen
150 gram rozijnen
50 gram sultanarozijnen
2 eieren
900 ml volle melk
1 eetlepel gedroogde melk
2 eetlepels gesmolten boter
1 theelepel verse gist
100 gram poedersuiker
1 liter plantaardige olie

Zeef de bloem, gedroogde melk, basterdsuiker, kaneel, 1 eetlepel witte suiker en zout in een grote kom. Grondig mengen.

Giet de melk in een pan op een laag pitje. Voeg de gist, boter en de rest van de witte suiker toe. Blijf roeren totdat het mengsel warm is bij aanraking (ongeveer 3 minuten). Haal van het vuur af.

Giet het melkmengsel middenin de kom met de droge ingrediënten en meng en roer totdat het de consistentie heeft van pannenkoekenbeslag. Hierna plaats je het beslag aan de kant in een warme omgeving voor 40 minuten tot een uur.

Wanneer je klaar bent om de oliebollen te bakken, giet de olie in een diepe pan en plaats op hoog vuur. Wanneer de olie ongeveer 190ºC heet is, kun je beginnen klonters beslag erin te plaatsen (tip: gebruik een ijsschep). Bak ze goudbruin aan beide kanten (ongeveer 1 minuut voor beide kanten). Haal ze uit de olie en laat ze uitlekken op keukenpapier. Flink poederen met poedersuiker en ze zijn klaar om te serveren.

Thank you for reading.
Enjoy x

Comments

  1. January 1, 2017 / 1:01 am

    Actually, it’s your fourth New Year’s Eve with us. The one in 2013 was at Corbar Road and when you met Djamo for the first time. 2014 was at Grosvenor Mansions with Yasu and me, and the last two in the Netherlands.

    Your oliebollen look delicious!

    • Sumac & Dutch
      January 3, 2017 / 6:36 pm

      Omg, time really passes by way too quickly!!! I can’t believe it’s been 4 years! 🙂 Thank you xxx

  2. January 5, 2017 / 6:07 pm

    A beautiful post Yasmin oliebollen sounds amazing and is something completely new for me. Happy new year to you xxx

    • Sumac & Dutch
      January 9, 2017 / 12:09 pm

      Thank you so much, Rebecca! And a Happy New Year to you too 🙂 Olibollen are delicious and if you do ever get a chance to try them, please do! xx

Leave a Reply

Your email address will not be published. Required fields are marked *