Recipe for 'oliebollen', deep fried fruited dough balls.

Evening all and a very Happy New Year to you all!


This is another traditional Dutch New Year’s Eve treat. Freshly baked on New Year’s Eve, with a dusting of icing sugar, quite often heated up again before eaten. They are lovely and definitely worth a try.

I did not have any time to make any of these this year, and I think only some of the kids and myself like them.
You need (for about 40):

500 grams of flour
1 teaspoon of salt
450 ml of lukewarm milk
1 sachet of dried yeast or 30 grams of fresh yeast
1 teaspoon of sugar
1 egg
125 grams of mixed fruit
1 diced apple
25 grams of nuts (optional)
some lemon or lime juice

Directions: (you can also put it in the bread maker on dough programme with adding the fruit at a later stage)

To make the mixture:

Put the flour and salt in a bowl.

Mix the yeast and some of the milk with the sugar and leave in a warm place to rest until some bubbles have appeared on the surface.

Mix in the yeast mixture into the flour mixture with an electric mixer until smooth.

Add the egg and the rest of the milk in and mix again with the mixer till smooth.

Add the fruit and nuts and mix this through with a spoon. Put a wet teatowel or an upside down plate over the bowl and leave to rest for 1 hour in a warm place.

To make the dough balls:

Get 2 tablespoons and dip them in some vegetable oil.

With the 2 spoons form a ball and put it carefully into the hot oil (about 160 Celsius) and repeat this until there are a few balls in the hot oil.

Let them bake for about 8 minutes until they are done and golden brown (they float and look brown on both sides).
Take them out of the hot oil and let them dry out on some kitchen paper.

When no longer wet on the outside, they are ready to be dusted with icing sugar and be eaten.

ENJOY!

I hope you all enjoy New Year's Eve and the recipes I've just uploaded. All the best for 2010 and I will be talking to you again in 2010!

Love,

Jo.