6 tips for baking the tastiest oliebollen

Turn on that deep fryer, because it’s time to make oliebollen again! With these handy tips, you’ll bake the tastiest ones on the whole street this year.

In practice, making an oliebol is little more than preparing a batter of flour, yeast, sugar, salt and (butter)milk, mixing in your favorite filling and then deep-frying the batter in several batches. But plenty can still go wrong when making oliebollen. Follow these tips and you’ll see that your homemade oliebollen turn out perfectly every time.

Tip 1

Don’t soak the currants for too long. If you leave the currants (or raisins) in lukewarm water for too long, they will essentially split open and release acid. If you then add them to the batter, the acid can kill the yeast and the batter won’t rise. Soak them for a maximum of 10 minutes!

Tip 2

Always fry oliebollen in fresh oil, not in the oil that has also been used for frikandellen and croquettes. Frying them in old oil can make them too greasy. And a greasy oliebol is anything but delicious.

Tip 3

The fresh oil must also be at the right temperature. This is usually between 175/180°C. You should also never fry oliebollen for longer than 6/7 minutes. After about 6 minutes, they should definitely be golden brown and cooked through.

Tip 4

Let them drain: this is essential for a non-greasy oliebol. Just like other deep-fried snacks, such as these fried olives or ravioli, you should let oliebollen drain well on paper towels to ensure they stay crispy.

Tip 5

Got an oliebol left over? Reheat it in the oven at 180/200°C for about 5 to 10 minutes. Also delicious for the day after: this oliebol bread pudding.

Tip 6

A traditional oliebol is filled with currants, but of course it doesn’t have to be. Vary things up and add, for example, pieces of dried fruit such as orange, half a frikandel, or cut them open and fill them with Flügel cream!

Also read:

• How many oliebollen do you have to eat to gain 1 kilo?
• You can now buy Limoncello oliebollen
• This year, we’re eating tompoucebollen on New Year’s Eve

Source: Bouwhuis