Oliebollen - Celebrating the New Year in Holland
The Dutch see the New Year in with an ear-shattering bang! All over the country fireworks are let off at midnight and toasts are drunk with champagne.
New Year’s Eve is a family occasion. Everyone gathers after dinner and the whole evening is spent playing family games or watching television. There are lots of drinks and snacks, of course, but no Dutch New Year’s Eve celebration would be complete without oliebollen (Dutch doughnuts) sprinkled with powdered sugar.
Twenty-five oliebollen sounds like a lot, but be warned! In some Dutch families ten oliebollen per person are consumed on a typical New Year’s Eve.
Recipe for approximately 25 oliebollen:
- 500 grams white, all-purpose flour
- 2 dl lukewarm milk
- 1 egg
- 150 grams raisins
- 1 large tablespoon mixed candied peel
- 1 apple, peeled, cored and chopped fine
- peel of half a lemon, grated
- pinch of salt
- oil for deep-frying
Dissolve the yeast in the lukewarm milk, then mix all the ingredients together in a bowl. Cover and allow to rise for 1 hour in a warm place. Shape the dough into balls using two spoons. Fry a few at a time in the hot oil (200°C) until they are golden brown. Remove them from the oil and put them on a piece of paper towel to drain off excess oil. Do not fry too many oliebollen at a time, as the temperature of the oil should remain constant. Serve liberally sprinkled with powdered sugar.
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