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home > recipes > appetizers > oliebollen 2
from USA Please publish this authentiek recipe for Oliebollen - Fruit doughnuts is a better translation... Take it from a Dutch girl, that loves Oliebollen. :) Take care Conny (Dutchess) Exported from MasterCook II * Oliebollen Recipe By : Conny Simonis Serving Size : 35 Preparation Time :3:00 Categories : Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 c. white all purpose flour -- 500 gr. 2 tbsp. yeast -- 30 gr. 1 tsp. salt -- 5 gr. 2 cups milk, luke warm -- 1/2 liter 1/2 c. raisins -- 125 gr. 1/2 c. currants -- 125 gr. 1/3 c. candied lemon peel -- 100 gr. powdered sugar for garnish oil for deep frying In a mixer make a dough from the first four ingredients. Let rise in warm place for appprox. 1 hour, or doubled in bulk. Mix raisins and currants and candied citron in with the dough. Let rise again. In the mean time, heat the oil to approx. 400 F. With 2 spoons, dipped in the oil, let dough slide from spoon into hot oil. Balls will turn by itself when oil is at right temperature. When the balls are light brown, lift balls out of oil, with slotted spoon and let drain on paper towels, (cut open one ball, to make sure they are done inside). Dust with powdered sugar. Note: Optional: Add to the raisin mix, 1 peeled, cored, chopped apple to the dough.

Oliebollen 2


average rating = 4 stars(4.44449 comments available)
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keyword: oliebollen
ethnicity: dutch
recipes for appetizers
recipes by connys
Email Address:
(posted April 11, 2001)

from USA

Please publish this authentiek recipe for Oliebollen - Fruit doughnuts is a better translation... Take it from a Dutch girl, that loves Oliebollen. :)
Take care
Conny (
Dutchess)

Exported from MasterCook II *

Oliebollen

Recipe By : Conny Simonis
Serving Size : 35 Preparation Time :3:00
Categories : Sweets

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c. white all purpose
flour -- 500 gr.
2 tbsp.
yeast -- 30 gr.
1 tsp.
salt -- 5 gr.
2 cups
milk, luke warm -- 1/2 liter
1/2 c. raisins -- 125 gr.
1/2 c. currants -- 125 gr.
1/3 c. candied
lemon peel -- 100 gr.
powdered
sugar for garnish
oil for
deep frying

In a
mixer make a dough from the first four ingredients. Let rise in warm place for appprox. 1 hour, or doubled in bulk.

Mix raisins and currants and candied
citron in with the dough. Let rise again. In the mean time, heat the oil to approx. 400 F. With 2 spoons, dipped in the oil, let dough slide from spoon into hot oil. Balls will turn by itself when oil is at right temperature. When the balls are light brown, lift balls out of oil, with slotted spoon and let drain on paper towels, (cut open one ball, to make sure they are done inside). Dust with powdered
sugar.

Note:
Optional: Add to the
raisin mix, 1 peeled, cored, chopped apple to the
dough.



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+9 comments


from bloomington, indiana, United States wrote:1  0

perfect recipe! I can't wait to prepare the batter in two days, and then the smell who fills our home, just like in Holland at my mum's.
4 starsDecember 29, 2006


from Yellowknife, Canada wrote:0  0

Simple and delicious. There are other more compex recipes but this one is straight forward, easy and foolproof.
4 starsDecember 28, 2006


from Goshen, Indiana, United States wrote:3  1

Olliebollen is THE Dutch tradition for New Years Eve. When he was alive, my Father faithfully made this treat for the family, neighbors and friends. Thanks Dad!
4 starsNovember 28, 2005


from Portland, Or, United States wrote:2  1

My grandma made these, though she set a potato in some water and let it sit for awhile and had potato water she added.
4 starsJuly 11, 2005


from Friesland, Netherlands wrote:6  1

Don't forget to put in some apple, and they are best enjoyed while piping hot....... at least I think so....... when my mom makes em, I eat em right out of the fryer ;)
5 starsApril 2, 2005


from ontario, Canada wrote:1  1

great recipe , easy to make and Mmmmmmmm yummy yum yum
5 starsJanuary 2, 2005


from wageningen, Netherlands wrote:5  2

I believe in order to have excellent olliebollen,you must let it rise twice.then you will find it works better in hot oil
5 starsOctober 21, 2004


from amersfoort, United States wrote:2  1

this recipe is amazing and a true treat for everyone!!
5 starsDecember 14, 2003


from Goes, Netherlands wrote:4  1

No need to let the dough rise twice.Simply mix all ingredients and let stand until risen.
4 starsDecember 11, 2003


 
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