A New Year's Day tradition for the Dutch is to make oliebollen which quite literally translated means "oil balls". These are like a free form light donut that can have raisins or apples added. When they are eaten they are dipped in powdered sugar or granulated sugar and cinnamon.
Keith and I wanted to learn how to make oliebollen so we could keep up this Dutch tradition. We knew we wanted our sister-in-law Debbie to teach us because she has been doing this for many years. She was taught by her mother, and has continued to perfect her recipe
and technique. Debbie is our own Martha Stewart because she is skilled in cooking, baking, decorating, sewing, crafting, painting, and etc. (see Country Sisters blog to see the craft she taught Lorissa).In the first picture, Debbie (in the white apron) and I are preparing the apples and other ingredients.
In the second picture, Keith is being taught how to "klop" or beat the yeast dough to incorporate air into the mixture.
Here we are checking how much the dough has risen in the warm oven.
Now we are checking how hot the oil is. Debbie is used to eyeballing it. We are using a meat thermometer for future reference, 375 degrees seemed to work the best.
I am now frying about eight oliebollen on the hot oil. You spoon the batter into the hot oil and let one side get brown.
Sometimes they turn over by themselves, otherwise you give them a little nudge.
Here they are getting brown.
Here is one all finished.
I am getting ready to get the next one in with Debbie's instructions.
Keith, myself, Debbie, and Renee watching the oliebollen fry.
Here are some of the finished raisin oliebollen. They seemed to fry up much darker and have much more "legs".
