Oliebollen | Community Recipes | Nigella's Recipes (2024)

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Introduction

Seeing that Nigella tasted these in her blog post this Christmas(2010), I thought it would be nice to place the recipe here so anyone who wants can taste this Dutch treat we traditionally eat on new years-eve.

Seeing that Nigella tasted these in her blog post this Christmas(2010), I thought it would be nice to place the recipe here so anyone who wants can taste this Dutch treat we traditionally eat on new years-eve.

Ingredients

Serves: 20

MetricCups

  • 500 grams plain flour
  • 1 packet dried yeast (7g)
  • 1 bottle beer (Dutch, such as Heineken)
  • 375 millilitres milk
  • 1 teaspoon salt
  • 1 packet vanilla sugar (8g)
  • 1 bottle sunflower oil
  • icing sugar
  • fresh coriander
  • 17⅔ ounces all-purpose flour
  • 1 packet dried yeast (7g)
  • 1 bottle lager (Dutch, such as Heineken)
  • 13 fluid ounces milk
  • 1 teaspoon salt
  • 1 packet vanilla sugar (8g)
  • 1 bottle vegetable oil
  • confectioners' sugar
  • cilantro

Method

Oliebollen is a community recipe submitted by nerderella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Combine the flour and yeast in a large bowl and put aside. Warm the milk in a saucepan to medium heat. Add the milk, salt and vanilla sugar to the flour mixture and mix well with a hand mixer.Then add the beer, and mix well again, till you have a lump free thick mixture. Put some cling foil over the bowl and leave to rest in a warm place for an hour.
  • After an hour, pour the oil in a sturdy pan, don't fill it all the way but just enough for the oliebollen to float and warm the oil to about 175 C. Place some paper towels in the colander and set aside. Take the cling foil of your bowl and place it beside your pan with oil, make sure you don't mix the mixture again! Take a metal spoon ( preferably a ice cream scooper ) and dip it in the hot oil, then scoop out a spoonful of the mixture from your bowl and let it gently glide in to the hot oil. You should be able to fit 4 to 5 scoops in 1 pan at the same time. Fry them till golden ( for about 6-8 minutes ) when halfway done turn them around with a fork. When done place them in the colander to drain excess oil. When all your oliebollen are done place them in a bowl and dust generously with icing sugar.
  • Variations: You can also add 200gr raisins to this recipe, just before adding the beer.
  • Combine the flour and yeast in a large bowl and put aside. Warm the milk in a saucepan to medium heat. Add the milk, salt and vanilla sugar to the flour mixture and mix well with a hand mixer.Then add the lager, and mix well again, till you have a lump free thick mixture. Put some cling foil over the bowl and leave to rest in a warm place for an hour.
  • After an hour, pour the oil in a sturdy pan, don't fill it all the way but just enough for the oliebollen to float and warm the oil to about 175 C. Place some paper towels in the colander and set aside. Take the cling foil of your bowl and place it beside your pan with oil, make sure you don't mix the mixture again! Take a metal spoon ( preferably a ice cream scooper ) and dip it in the hot oil, then scoop out a spoonful of the mixture from your bowl and let it gently glide in to the hot oil. You should be able to fit 4 to 5 scoops in 1 pan at the same time. Fry them till golden ( for about 6-8 minutes ) when halfway done turn them around with a fork. When done place them in the colander to drain excess oil. When all your oliebollen are done place them in a bowl and dust generously with confectioners' sugar.
  • Variations: You can also add 200gr raisins to this recipe, just before adding the lager.
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