by Simone on January 1, 2012 // 33 Comments »

Oliebollen and a Happy New Year 2012!!

It’s here… Happy New Year!

Oliebollen!

So let me first start by wishing everyone a fantastic 2012. Wishing you lots and lots of happiness, love and health for you and your families. Great food, friendship and more love. If you have any dreams or desires or plans for 2012, then I hope those will come to pass.

I cannot believe 2011 is over… It’s been a roller coaster of a year with a lot of lows and a lot of highs to. I met some amazing bloggers, that I now call friends in person during the fantastic Plate to Page workshop in Germany and during Food Blogger Connect in London. I’ve been to Germany (twice), London and France this year. O and let’s not forget our trip to Costa Rica at the beginning of the year.

 

On the low side, we have lost Tom’s grandma, Tom’s mum and a very dear friend as well this year. Tom’s lost his job too so in that respect 2011 hasn’t been the greatest year at all. But we’re positive about the future and it will bring new opportunities and chances. Of that I am sure!

To kick of the New Year I am giving you a traditional recipe that is quite famous here in the Netherlands and something that almost every single Dutch person will have tonight. Oliebollen… There is not really a good translation for this word, literally it would mean oil balls. Now that sounds just plain terrible, I’m sure you would agree. So the more commonly used term is Dutch donuts. It’s a bit similar to donuts but mmm, maybe better! The recipe I am about to give you

comes from a Dutch Blog called Eetschrijven and is maintained by a Dutch culinary journalist who also happens to live in the same town as I do. But that’s beside the point. I had never made these beauties myself although my dad always made huge batches of them around this time. So this is my first try ever at making oliebollen myself and what can I say? They are totally and uttery delicious!


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Oliebollen

Yield: 30-40

Prep Time: 1 hr and 20 mins

Cook Time: 30 mins

Total Time: 1 hrs and 50 mins

Ingredients:

  • 1kg all purpose flour
  • 750ml carbonated water (while the original recipe states 750 ml I added quite a bit extra water as the dough seemed too dry. Added about 300 ml extra!)
  • 50ml milk (only if you're using fresh yeast)
  • 2 eggs
  • 32g yeast (dry or instant yeast. If using fresh yeast you need 80 gr)
  • 50g butter
  • 30g sugar
  • 15g salt
  • 10g ground cinnamon
  • 2 lemon zest (zest of 2 lemons)
  • 200g raisins
  • 100g black dried currants
  • 150g sour apples (in small cubes)
  • 2l sunflower oil (for baking the donuts)

Optional

  • 100g other dried fruits

Directions:

Wash the raisins and currants thoroughly in tepid water and dried very well with a teatowel. Melt the butter on low heat in a small saucepan. If using fresh yeast dissolve in tepid milk.
Put the flour, salt and the sugar in a large bowl and mix the eggs through. After that slowly add the carbonated water in and keep mixing until all is combined and there are no lumbs. I used a wooden spoon for that as the mixture became too firm to do that with a whisk.
Add the yeast (or if using fresh; the milk with the yeast), the melted butter, the lemon zest and the cinnamon, mix again and add the currants, raisins and any other fruits you want to ad plus the apple and slowly stir for about 3 minutes with a wooden spoon.
Put a teatowel over the bowl that has been moistened with handwarm water and put the bowl in a warm spot (next to the radiator for instance) and leave to rise for about an hour.
In the meantime start letting the oil come to the right temperature (obviously you do not need an hour for that) and make sure the oil is 180 C (356 F) when you're ready to start baking.
Take your bowl and stir the mixture again with the wooden spoon. It's easiest to drop them into the hot oil with either an icecreamscoop or two regular spoons. Put your scoop into the hot oil for 1 second and then - using the side of your bowl - scoop out a nice round ball. Carefully slide that into the hot oil and add two or three more balls into the oil (depending on the size of your pan). Bake the balls for about 3 minutes each side (turn them over to the other side halfway by using two forks) until golden brown.
Take them out with a slotted spoon and leave to drain in a collander lined with kitchenpaper.
Only add icing sugar to the balls shortly before putting them on the table.

Note

I found mine were done sooner then the 3 minutes each side. I think they needed 2 minutes. So don't stick to the timing but use your eyes and eat one if you're unsure if they're cooked properly.

Since these are not very sweet they are served best with some icing sugar dusted on top.

Recipe by Eetschrijver

Soooo good!

I am also dedicating this post to the Virtual New Years Party. This virtual party is being hosted by Lora and Sanjeeta kk. These two lovely ladies bring a big group of bloggers together to share a virtual party taking you around some of the best recipes we had and shared with you in 2011. Make sure to check out the other bloggers sites too! And how can I not start with this gorgeous chocolate cake that was a real winner with most of you and has been made by a number of people too!

Chocolate cake with blue berries

Another one of my favorites is this delicious winter stew that had a lot of copper pot envy going around too.

Italian sausage stew with lentils

Then there was the matter of my slow cooked pears in a rich red wine sauce..

Poached pears in red wine sauce

And then last but not least there is another dessert popping up to end the line. A delicious mascarpone raspberry trifle. Ofcourse I can continue endlessly but I think these four pretty much sum up the most popular recipes for the last year.

Mascarpone raspberry trifle

And do I have any New Years resolutions? Well yes, although I prefer not to call them that plus I already started so they don’t count. First on the list is eating healthier foods. After all that sweetness during the month of december I am ready for some proper cooking. No more cakes, cookies and other sweets. Expect to see some delicious soups, stews and other savory things passing here (with ok, maybe the occassional treat in between. What the rest of the year will bring us is a guess at best, but whatever it is; we will make the most of it!!

I found some great inspiration the last year from great friends and fellow bloggers; Have a look at their blogs and be amazed!

Meeta from What’s for Lunch Honey

Jamie from Life’s a Feast

Mona from Wise words

Jeanne from Cooksisterblog

Ilva from Lucullian Delights

Jenn from Jenncuisine

And so many others out there too but the list would be too long to continue!

HAPPY NEW YEAR EVERYONE!

For all posts in the Virtual New Years party check out the posts you see below!

posted in Current Affairs, Food and Drink, Recipes, Snacks
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33 Responses to “Oliebollen and a Happy New Year 2012!!”

  1. #
    1
    Magda's Cauldron — January 1, 2012 at 10:56

    Happy New Year Simone! I hope it will be better and you will blog about more delicious things.

    [Reply]

  2. #
    2
    Rosa — January 1, 2012 at 11:15

    Lovely Oliebollen!

    Best wishes for 2012! Looking forward to reading your wonderful blog for many more years…

    Cheers,

    Rosa

    [Reply]

  3. #
    3
    Sophie — January 1, 2012 at 12:30

    Hey Simone! What an array of delcious foods!
    I love oliebollen! My grandma used to make them each year! Your versions sounds so tasty! Yum!
    I wish all of the best for you & your husband in 2012! Great food adventures too :)

    [Reply]

    • Simone (junglefrog) — January 2nd, 2012 at 00:49

      Thanks so much Sophie! Yes, I do think a New Years is not complete without oliebollen.. :) Wishing you all the best for 2012 too!

      [Reply]

  4. #
    4
    Denise @ TLT — January 1, 2012 at 12:49

    So nice to see your decription of oliebollen:) Hope you had a fabulous NYE and wishing you all the best for 2012! May this new year bring you lots of laughter, love and health!

    [Reply]

    • Simone (junglefrog) — January 2nd, 2012 at 00:50

      Thanks so much Denise. I’m sure you have yr own recipe for oliebollen. :) Hope 2012 brings you lots of happiness too!

      [Reply]

  5. #
    5
    Miriam/The Winter Guest — January 1, 2012 at 13:22

    Happy year 2012, Simone! Cheers!

    [Reply]

  6. #
    6
    Laura — January 1, 2012 at 16:23

    Simone, I am glad I discovered your blog, your photos and recipes are really inspiring.

    I am sorry to read that last year was full of sadness, I wish a happier and meaningful 2012.

    I love these types of fritters, we make them in Venice for Carnival, minus the apples and with just raisins.

    [Reply]

    • Simone (junglefrog) — January 2nd, 2012 at 00:52

      Thanks so much Laura. It was fun getting to know you this last year. I think traditionally oliebollen are without apple too but it’s nicer with them! Keeps them moist and yummy longer! Happy New Year to you too!

      [Reply]

  7. #
    7
    Cathy W — January 1, 2012 at 16:50

    Your Olibollen are beautiful! I made them for the second time this year…now I’ll use some of your suggestions for the next time. What a great blog. I’m glad I found you. :)

    [Reply]

    • Simone (junglefrog) — January 2nd, 2012 at 00:53

      Thanks Cathy! It was my first time and I am sure I will be doing things differently next year too! Happy New Year to you too!

      [Reply]

  8. #
    8
    sandra — January 1, 2012 at 17:57

    So funny you began the new year with a doughnut recipe while I chose to end 2011 with another one
    http://sandrakavital.blogspot.com/2011/12/soufganiot-de-fin-dannee.html
    I wish you all the best for 2012. Happy new year Simone!

    [Reply]

  9. #
    9
    Terra — January 1, 2012 at 20:55

    I love blog hops, then we can meet more lovely bloggers! I love your photography, and look forward to following you! You recipe round-up is way too delicious, especially those poached pears in red wine sauce:-)
    As funny as it would be to call them Oil Balls, yeah probably not a great idea, LOL!!! Your Oliebollen look just perfect to me, who cares about healthy, we only live once! Hugs, Terra

    [Reply]

    • Simone (junglefrog) — January 2nd, 2012 at 00:54

      Yes oil balls does have a very wrong sound to it, doesn’t it? lol… But I think it sounds perfectly fine if you say it in Dutch, so I guess it’s all a matter of getting used to it! Happy New Year to you too!

      [Reply]

  10. #
    10
    Karen — January 1, 2012 at 22:53

    These are some amazing recipes…especially love the pears in red wine sauce! Just gorgeous!
    Happy to “meet” you through the virtual party! Happy New Year.

    [Reply]

  11. #
    11
    Joy — January 2, 2012 at 00:53

    Happy New Years!

    [Reply]

  12. #
    12
    Chris — January 2, 2012 at 03:44

    This is the first I have heard of oliebollen. Looks and sounds delicious! I might not want to share if I had them in front of me. ;)

    And, your Italian sausage stew looks phenomenal!

    Happy New Year!

    [Reply]

  13. #
    13
    dudut @mytwistedrecipe — January 2, 2012 at 04:28

    i love the mascapone raspberry trifle and the donuts looks amazing as well :)

    happy new year!

    [Reply]

  14. #
    14
    Sanjeeta kk — January 2, 2012 at 05:16

    Thanks for joining the #Welcome2012 with all of us, wonderful to see the recap of these scrumptious recipes from 2011.
    The best that 2011 could give me is to treasure some of the best of foodie friends like you, Simone! It was a pleasure to interact with you during the AFBHLS series.
    Glad to connect and looking forward for more foodie fun this year. Love to you and yours.

    [Reply]

  15. #
    15
    bake in paris — January 2, 2012 at 08:00

    Happy New Year, Simone! Best wishes for you in 2012 and many years to come! And let’s hope for the best this year, cross our fingers!

    Don’t understand why the popular local donut shops never thought about serving Oliebollen, that would be just fantastic!

    [Reply]

  16. #
    16
    Boabe de Cafea — January 2, 2012 at 14:53

    Happy New Year Simone! Oliebollen look lovely, as usual :) .
    I hope you’ll have a wonderful year, with inspiration, health and a lot of good things.

    [Reply]

  17. #
    17
    Jessie — January 2, 2012 at 20:46

    I love that pear photo! Wow! Happy New Year!

    [Reply]

  18. #
    18
    Hans van der Laan — January 2, 2012 at 21:54

    De allerbeste wensen, Simone, ik hoop dat 2012 weer wat van het vorig jaar goed maakt (voor zover mogelijk).

    [Reply]

    • Simone (junglefrog) — January 3rd, 2012 at 09:50

      Dank je wel Hans! Jij natuurlijk ook de allerbeste wensen voor het nieuwe jaar!

      [Reply]

  19. #
    19
    MoniQue Shaldjian — January 3, 2012 at 01:25

    Happy New Year! Great to be a part of this virtual party with you! You have some awesome looking photos!

    [Reply]

  20. #
    20
    joey — January 5, 2012 at 16:38

    Happy New Year Simone! Wishing you all the best for 2012!

    Oh wow…Oliebollen!!! I stayed in the Netherlands (for work) years ago and was there for a couple of months at the end of the year and fell hopelessly in love with oliebollen. I would have them everyday! I left for the holidays and came back in January to find all the stalls selling them gone! I was heart broken to say the least. Many years later I found a recipe and made them and I cannot describe how happy I was :) These donut balls are one of my favorite things in the world!

    [Reply]

  21. #
    21
    Valerie — January 5, 2012 at 21:17

    Happy New Year, Simone! (Sorry I’m so late…) I hope it brings you much happiness and joyful adventures!

    I love oliebollen! It brings back memories of cold days in Brussels, where I would buy olibollen from a cart in the street.

    So many beautiful dishes and photographs in this post! I look forward to more in the upcoming year.

    [Reply]

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