New Year’s Treats: Oliebollen


In English, Oliebollen does not sound particularly appetising but trust me, these oil balls are pretty good!

These deep-fried dough balls are a staple in the Netherlands (its place of origin) around New Year’s. They are rather crisp on the outside. However, the inside is soft, fluffy and sweet. This sweetness mainly comes from the raisins and chopped apples mixed into the sticky batter-like dough which forms the oliebollen.

Traditionally, Oliebollen as it contains eggs and dairy. Nonetheless, we have veganised this recipe to make it suitable for those with dietary requirements or preferences which exclude dairy and eggs. For a gluten-free recipe, just substitute the flour with an equal amount of gluten-free all-purpose flour.

This recipe is not particularly healthy, but every now and then we ought to be able to treat ourselves and our guests.

We hope you enjoy our vegan oliebollen recipe!

Eet Ze!


 

Ingredients (makes 20-24)

450g All-Purpose Flour

150g Raisins (or 75g raisins + 75g currants)

2-4tbsp Sugar

1.5tbsp Active Dry Yeast

1tsp Cinnamon (optional)

1/2tsp Salt

1 Apple, peeled and chopped into small pieces

350ml Plant Milk

6tbsp Aquafaba (substitute with 8tbsp unsweetened applesauce)

Neutral-Tasting Oil (such as vegetable oil | for frying)

Powdered Sugar (for dusting)

Method

  • In a small bowl, combine 1tbsp of the sugar with the yeast and the milk and let it rest for 5-10mins or until the mixture rises a bit and becomes frothy or bubbly at the top.
  • In a larger mixing bowl, combine all the dry ingredients (apart from the powdered sugar) then create a well in the centre of the dry mixture.
  • Pour the yeast mixture as well as the other wet ingredients (excluding the oil) into the well and gently stir to fully combine.
  • Add in the raisins and chopped about stirring until they are relatively evenly distributed across the mixture.
  • Cover the bowl with a kitchen towel, cling film or a plate that can cover it well and set aside in a warm draft-free room for 1-2hrs or till the mixture has doubled in size.
  • 15mins before the dough is done proofing, heat up enough oil to deep fry the dough. The oil should be at roughly 175°C  (N.B. Cooler oil will result in the oliebollen sucking up too much oil as it cooks and hotter oil will lead to the outside of the oliebollen getting dark before the inside cooks through).
  • Using two spoons or an ice cream scoop dipped in oil, scoop up some of the dough, roughly shape it into a ball and carefully let it drop into the oil. Repeat with 2-3 more scoops of dough. (N.B. Do not fry more than 4 oliebollen at a time or your deep frying vessel will be too crowded and the temperature of the oil will drop too far resulting in the dough sucking up a lot of oil).
  • Once the bottom of the dough gets golden brown, carefully turn the oliebollen over using a slotted spoon or spatula so the other side can cook.
  • Once done, place the cooked oliebollen onto a plate lined with paper towels or a reusable cloth which can absorb the excess oil on them.
  • Repeat the last 3 steps until all the dough has been used up.
  • Using a sieve or mesh sifter, sprinkle some powdered sugar over the cooked oliebollen.

Serve.

 


 

If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe or tag @lickyourplates_ and @sammysingally.food so we can have a look at it and like it.

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