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Pemula
French
Classic French Omelette
Sumber: Chef
10 mnt1300 kkal
VegetarianBebas glutenRendah karbo+1
Oliebollen
Rough balls of yeasted batter studded with raisins and apple, dropped into hot oil and buried in icing sugar — the Netherlands eats these on the last night of the year.
Sumber
Resep oleh Dutch bakeries and fairground stalls · 🏺 Tradisional · Syrup between two wafers, batter dropped into dimpled iron, dough fried at the turn of the year — Dutch sweets are made in front of you.
Dutch · New Year's Eve — An ownerless traditional dish, so no cook is credited. The cited article confirms the yeasted deep-fried dough ball, the raisins, the icing sugar and the New Year's Eve tradition. Quantities, the fruit-soaking step and the oil temperature are this book's own.
Watch it being made · 3 videos
⏱ 150 mnt🍽 8 porsi🔥 320 kkal🇳🇱 Belanda
Vegetarian
Langkah
Soak the raisins and currants in warm water for 20 minutes, then drain them well.
💡 Unsoaked dried fruit burns black in the oil while the batter is still raw. Twenty minutes of water fixes it.
Warm the milk, stir in the yeast and sugar and leave 10 minutes until foaming.
Beat in the flour, eggs and salt to a thick batter — much looser than a bread dough, much thicker than a pancake batter.
Fold in the drained fruit, apple and lemon zest. Cover and leave in a warm place for 1 hour until doubled.
Heat the oil to 175°C. Use two spoons dipped in the oil to drop rough balls of batter in — six at a time, no more.
💡 Dip the spoons in the hot oil first and the batter slides straight off instead of sticking to them.
Fry 6 to 7 minutes, turning them, until deep brown all over. Break one open to check the middle is cooked before frying the rest.
Drain on a rack and bury them in icing sugar just before serving, not before.
💡 Tips
- Oliebollen are a New Year's Eve tradition — stalls appear all over the country in December and vanish on 2 January.
- They are only good for about two hours. This is not a make-ahead recipe, and reheating never really works.
- 175°C and no hotter. Too hot and you get a raw, wet middle inside a dark shell — the classic oliebol failure.
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