Oliebollen by de culinaire werkplaats
Everyone who has ever traveled to the Netherlands knows Bitterbollen as a traditional Dutch snack. Much less known are Oliebollen (oil balls), the Dutch brother of doughnuts which is usually eaten on New Year’s Eve or on fun fairs. Marjolein and Eric, the owners of de culinaire werkplaats in Amsterdam, have re-interpretated this dish and developed a basic dough recipe that can be used with different ingredients for either savory/spicy or sweet/fruity variants.
Ingredients for the dough (basic recipe):
- 10 gr of fresh yeast or 1/2 sachet of dry yeast
- 250 ml luke warm milk
- 250 gr flour
- oil for frying
Suggestions for additional ingredients (use one or the other, not all together):
- 100 gr of chopped black olives
- 75 gr of chopped dried tomatoes + 25 gram of grated cheese
- 1 tbsp of curry spices
- 1 tbsp of ras-el-hanout
- 100 gr of chopped dried apricots and 1 tsp of lemon zest
- 50 gr of chopped dried apples, 50 gr of raisins and 1/2 tsp of cinnamon
- Dissolve the yeast in 100ml of the luke warm milk
- Put the flour into a mixing bowl, make a well in the centre and pour in the yeast mixture
- Add the remaining milk and mix the ingredients well so that you get a smooth batter
- Stir in the additional ingredients of your choice (see suggestions above)
- cover the mixing bowl with a damp towel and let the dough rest for 1 hour
- Heat the oil to 170 degrees celsius
- Form balls from the batter using a small ice-scoop or 2 spoons
- Drop the balls in small portions into the hot oil and fry 2-3 minutes till brown and done
- Drain the oliebollen on kitchen paper, place them on a serving plate and enjoy!
There is plenty of more to discover about de culinaire werkplaats and its inspirational culinary delights, just go here to read the article.