Authentic Oliebol Recipe Netherlands, Europe
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Introduction & history
A wintertime treat typically consumed for Christmas and New Year's in the Netherlands and Belgium, oliebol is deep-fried snack made from a batter consisting of flour, milk, eggs, either yeast or baking powder, and often sugar. Additional ingredients can be added as well, such as dried fruits, most often raisins and sultanas, candied peel, apples, lemon zest, and even beer. Once fried, the oilebollen are sprinkled with powdered sugar and should be served warm. Unlike in the Netherlands, in Flanders, they are called smoutebol, and were traditionally fried in lard and not oil.
Cooking tips
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method
The recipes differ in the type of raising agent they call for: either yeast or baking powder, never both. The batter is prepared by whisking all the ingredients at once, but some recipes instruct to whisk the egg whites separately and then fold them into the batter last, to capture more air. -
frying
The ideal frying temperature is at around 180-190°C because that way the oliebollen will be golden brown on the outside, but cooked throughout when done. To check if the temperature is right, stick the handle of a wooden spoon into the oil. If the bubbles are popping up around it, the oil is good for frying. To shape an oliebol, use two tablespoons dipped in hot oil, as that way the batter will not ... Read more -
serving
Typically, oliebollen are served sprinkled with powdered sugar, but they can also be served sprinkled with cinnamon for example, or paired with creams and sauces.
Recipe variations
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Smoutebollen - Belgian Oliebollen with Lager Beer
Ready in 40minCompared to the Dutch oliebollen, the Belgian smoutebollen are smaller, lighter, and traditionally fried in pork fat. They also contain nearly no sugar, as most of the sweetness comes from dusting the sugar over them once fried. The addition of lager beer and beaten egg whites into the batter gives them a lighter texture.
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Oliebol
Ready in 50minOliebollen are a classic Dutch treat, often enjoyed to celebrate New Year's Eve. The following old-style oliebollen recipe guides you through the process of making a simple, yeasty dough, letting it rise, then frying the spoon-sized balls of dough until golden and delicious. The final touch of powdered sugar and a bit of cinnamon adds a delightful sweetness.
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Oliebol with Raisins, Currants, and Apples
Ready in 25minThe following oliebollen recipe is for a soft, yeasty dough enriched with the unexpected pop of currants, sweet raisins, and finely chopped Granny Smith apples that elevates the classic oliebollen by introducing contrasting textures and fruity flavors.
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Oliebollen with Precooked Apples and Raisins
Ready in 1h 15minUnlike the classic oliebollen recipes, the following recipe calls for the use of baking powder as a rising agent, meaning the dough does not need time to prove. Also, the dough is enriched with boiled apples and raisins, resulting in a light yet flavored oliebollen.
Smoutebollen - Belgian Oliebollen with Lager Beer
PREP 25min
COOK 15min
READY IN 40min
Compared to the Dutch oliebollen, the Belgian smoutebollen are smaller, lighter, and traditionally fried in pork fat. They also contain nearly no sugar, as most of the sweetness comes from dusting the sugar over them once fried. The addition of lager beer and beaten egg whites into the batter gives them a lighter texture.
Ingredients
Smoutebollen - Belgian Oliebollen with Lager Beer
200 g sifted flour
15 g baker's yeast
1 dl lager (pils)
750 ml of whole milk
1 tsp salt
1 tsp crystallized sugar
1 egg
25 g sweet butter
icing sugar
Preparation
Smoutebollen - Belgian Oliebollen with Lager Beer
Melt butter then set it aside.
Warm milk in a medium saucepan over low heat, then once lukewarm, remove from the heat, and stir in the yeast first, then the flour. Set aside.
Sperate the yolk from the white.
Add the yolk, the sugar, the salt, and the lager to the saucepan with flour and stir until incorporated and whisk in the melted butter.
Whisk the egg white using an electric mixer until you get stiff snow. Fold the meringue into the batter in 2-3 batches.
Cover the saucepan with a cloth and store it in a warm place for 90 minutes until doubled in volume.
Heat the oil in a fryer or a heavy-bottomed pot until the temperature reaches 190°C.
Mix the batter, then using two tablespoons, grab a piece of the batter, shape it into a ball, and carefully drop it into the oil: fry six to seven smoutebollen at a time, a minute on each side.
When golden brown all over, transfer them using a slotted spoon in a bowl lined with paper towels.
Fry the remaining batter in the same manner, then when you're done, dust with powdered sugar and serve warm.
Other Variations
-
Oliebol
Ready in 50minOliebollen are a classic Dutch treat, often enjoyed to celebrate New Year's Eve. The following old-style oliebollen recipe guides you through the process of making a simple, yeasty dough, letting it rise, then frying the spoon-sized balls of dough until golden and delicious. The final touch of powdered sugar and a bit of cinnamon adds a delightful sweetness.
-
Oliebol with Raisins, Currants, and Apples
Ready in 25minThe following oliebollen recipe is for a soft, yeasty dough enriched with the unexpected pop of currants, sweet raisins, and finely chopped Granny Smith apples that elevates the classic oliebollen by introducing contrasting textures and fruity flavors.
-
Oliebollen with Precooked Apples and Raisins
Ready in 1h 15minUnlike the classic oliebollen recipes, the following recipe calls for the use of baking powder as a rising agent, meaning the dough does not need time to prove. Also, the dough is enriched with boiled apples and raisins, resulting in a light yet flavored oliebollen.
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