Oliebollen: A Dutch New Year’s Tradition

Happy Moo Year!! 2020 was one heck of a year, but we made it through! I think that calls for a celebration. And what better way to celebrate than with Dutch Oliebollen on New Year’s Day?!

What are oliebollen? They are basically Dutch donuts. And they are traditionally made and served on New Year’s Day. I make my oliebollen with apples. Some people call these snowballs. Other people make their oliebollen with raisins, but I think the raisins make the oliebollen heavier and not as sweet. I love the apple oliebollen with a little powdered sugar on top. But you can also garnish with cinnamon and sugar.

Happy Moo Year to all!

Udderly,

New Mexico Milkmaid

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Oliebollen with Apples

Yield: 20

Author: Tara

Prep time: 30 MinCook time: 30 Mininactive time: 1 HourTotal time: 2 Hour

Ingredients

• 1/4 cup and 1 tsp sugar
• 1/2 cup lukewarm water
• 4 1/2 tsp instant dry yeast
• 4 cups all-purpose flour
• 2 large eggs
• 2 cups lukewarm milk
• 1 tsp salt
• 2 small apples, chopped 
• 8 cups oil
• Garnish: powdered sugar 

Instructions

1. In a small box, mix 1 tsp of sugar with lukewarm water. Sprinkle the yeast on top. Let stand for 10 minutes. The yeast should bubble. If not, discard and try again with new yeast.
2. Mix the flour and the rest of the sugar (1 cup). Make a well in the middle of the flour mixture. Add the eggs and yeast mixture to the well.
3. Add half of the lukewarm milk to the well and mix until combined. Add the remaining milk and mix until completely smooth.
4. Add chopped apples and mix. 
5. Cover the bowl with a damp tea towel or dishtowel and place in a warm spot. Allow to rise for one hour or until the dough has doubled. 
6. Stir in salt and let sit while you prepare the oil.
7. Heat the oil until 350 F in a large pot. 
8. To check the oil temperature, dip the handle of a wooden spoon in the oil. Bubbles should form around the spoon when the oil is ready. 
9. Use an ice cream scoop to form small balls of the dough (about 2 tablespoons). (Dip the scoop in oil so the dough will drop off easier.)
10. Drop the balls into the hot oil. The ball will drop to the bottom and then come back up. Flip the ball once golden brown. Fry between 4-6 at a time.
11. Fry until golden brown on both sides. Remove to a paper towel-lined bowl or rack. 
12. Garnish with powdered sugar or cinnamon and sugar. 

Notes:

If the oliebolen are under cooked, the oil maybe too hot or too cold. If they brown too quickly, the oil is too hot.

Store leftovers in an air tight container at room temperature for no more than two days. Warm in the microwave for 25 seconds.

I always double the recipe and share!