Last Updated on January 12, 2020 by Chef Mireille
Oliebollen – Dutch New Year Doughnuts are fruit filled donuts traditional eaten during New Year celebrations in the Netherlands.
This week I am bringing back to Europe as we explore some traditional Dutch cuisine. If you are just joining me, I am in the middle of a Blogging Marathon with some fellow bloggers either blogging about the same region for the month or changing regions from week to week. Week 1 was Finland and last week I brought you to Bangkok and this week we are off to Amsterdam, the city of canals and tulips.
I have a large personal connection to the Netherlands. My grandfather is from Suriname and much of my extended family is from there. In 1975, when Suriname was transitioning to an independent nation from the Netherlands, about 1/3 of the population migrated from Suriname to the Netherlands. They were concerned about stability and economics. They weren’t wrong either. That’s a history lesson for another post, the next time I do some food from Suriname. Anyway, much of my family was part of this migration. As a result, I have been visiting the Netherlands since I was a child. I hope you don’t mind me sharing a little of my family and travel photos during this week’s posts.
Just to give you a little more info about the Netherlands, I will be sharing some photos from my many trips there with you. These photos was taken in Volendam. Volendam is a beautiful port city in the North. It is a popular tourist destination featuring traditional fishing boats, where people still dress as they did hundreds of years ago.
The US has Colonial Williamsburg and the Netherlands has Volendam. You can even dress up in the traditional clothing complete with pointy bonnet and get your photo taken. I chose instead to just take a photo with one of the traditional women of Volendam.
Today’s recipe is traditionally served on New Year’s Day. I spent one Old Year’s Night in the Netherlands, what we in the US call New Year’s Eve and it was a lot of fun with fireworks going off everywhere and lots of oliebollen being consumed.
IN THE MAKING – HOW TO MAKE OLIEBOLLEN – DUTCH NEW YEAR DOUGHNUTS
Immediately roll in cinnamon sugar.
These are not overly sweet as they look. In fact, the dough is barely sweet. The sweetness comes through from the fruit.
Oliebollen – Dutch New Year Doughnuts
- 1 2/3 cups warm milk 110 - 115 F
- 2 tablespoons of sugar
- 2 1/4 teaspoon 1 pkg. dry active yeast
- 5 cups bread flour
- 1/2 teaspoon salt
- 2 beaten eggs
- Filling Ingredients:
- 3/4 cup raisins
- 1/2 cup currants
- 1/2 cup diced candied orange or tutti frutti
- 1 apple peeled, cored and chopped small
- Topping Ingredients:
- 1/3 cup powdered sugar
- 1 teaspoon ground cinnamon
- Combine sugar and 2/3 cup of the milk. Give it a quick whisk. Sprinkle yeast on top. Leave for 5-10 minutes until yeast is foamy.
- In the bowl of a en electric mixer, combine flour, salt, eggs and rest of the milk. Using a dough hook, add the proofed yeast and knead until the dough is soft and elastic, about 5 minutes.
- Add filling and mix until thoroughly combined. Cover with plastic wrap and a kitchen towel. Leave until doubled in size, about 1 hour.
- In a small bowl, mix the topping ingredients until thoroughly combined.
- Heat a large pot with enough oil for deep frying.
- Pinch off some dough and roll into balls. Place in the hot oil and fry until golden brown on all sides. Remove to paper towels to absorb any excess oil.
- Immediately roll in cinnamon sugar.