There is one thing we all look forward to on New Years Eve... oliebollen (translated it would be oilballs). What is an oliebol?
An oliebol (Dutch: [ˈoːlibɔɫ] ( listen), plural oliebollen) is a traditional Dutch and Belgian food. They are called oliebollen (literally: oil spheres) in the Netherlands, while in Belgium they are also called smoutenbollen(literally: lard balls although the real "smout" is of rapeseed oil) and croustillons (loosely: crispies) in French. In English they are more commonly known as Dutch Doughnuts or Dutchies. In the distant region of Istria, now split into the countries of Italy, Croatia and Slovenia, a variation of this dish is called fritole, fritule and blinci. In Serbia they are called uštipci.
My husband normally makes these of scratch but who has time for that when you are running around making sure house is ready for friends to celebrate with you, cooking in the kitchen getting everything ready.
Here is a recipe on how to make oliebollen, this time we bought "Koopmans oliebox mix" at the farmers market and added raisin which were soaked overnight in rum, apples and beer.
They were out of this world.
"Ollie-bollen, or (Oliebollen) is a dutch pastry similar to a doughnut. It typically is a deep fried pastry filled with raisins and dusted with powdered sugar. Some modern variations serve them topped with berry filling, but this is a traditional recipe. Oliebollen are a traditional treat on New Year's"
1 (0.6 ounce) cake compressed fresh yeast
1 cup lukewarm milk
2 1/4 cups all-purpose flour
2 teaspoons salt
3/4 cup dried currants
3/4 cup raisins
1 Granny Smith apple - peeled, cored and finely chopped
1 quart vegetable oil for deep-frying
1 cup confectioners' sugar for dusting
Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. 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 to shape scoops of dough into balls, and 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 hot if possible.
source recipe : allrecipes.com