Oliebollen | Community Recipes | Nigella's Recipes (2024)

FAQs

How to make ollie bollies? ›

Oliebollen are a traditional Dutch delicacy eaten during winter. Oliebollen, literally translated as 'Oil Balls' are also known as Dutch Doughnuts.

Reheating is easiest in the oven at 200˚C. Place them in the oven for about 10 minutes. It's best to spread out the balls on a baking tray for best results. Add the powdered sugar to the warm oliebollen and serve right away.

In her quest she might even use her sword to slice open the stomachs of those who'd already eaten to get at their food. Tradition said that eating oliebollen protected you because the fat absorbed from the cooking oil made Perchta's sword slide off of her victims.

Dutch Christmas dinners usually consist of venison, goose, hare, or turkey with plenty of vegetables and Kerstbrood (Christmas bread). The Dutch also celebrate by eating gourmetten, a hot plate on which diners place a set of mini pans containing their choice of meat or vegetables.

An oliebol (Dutch pronunciation: [ˈoːlibɔl], plural oliebollen, West Frisian: Oaljebol or Oaljekoek) is a Dutch beignet, doughnut or fried dough that is traditionally eaten on New Year's Eve. People often eat it with raisins baked inside and with powdered sugar on top.

This steak sarnie recipe remains one of Jamie Oliver's most famous dishes.

For me, the weekend cries out for American Breakfast Pancakes – and if you want to make your life even easier, try my Home Made Instant Pancake Mix – or French toast (either Orange French Toast or Doughnut French Toast, you choose).

Introduction. Look, the name is meant to be a bit of a joke, but what I'm talking about is a pitta-like bread, glazed golden with beaten egg and sprinkled with nigella seeds. This is what I make when I'm in mezze-mode.

Why do people eat oliebollen? ›

One story goes that the cruel pagan goddess Perchta would fly around and cut open the stomachs of people she came across for food. Eating oliebollen was supposedly a deterrent. Their oily residue meant Perchta's sword would slide off their stomachs, sparing them from the spirit's next-level hangry ways.

Reheat in 180°C/160°C Fan/350°F oven on baking sheets for 5 minutes or until crisped up and hot throughout. Allow to cool slightly then serve as directed in recipe.

Oliebollen are traditionally eaten on New Year's Eve and at funfairs. In wintertime, they are also sold in the street at mobile stalls. The dough is made from flour, eggs, yeast, some salt, milk, baking powder and usually sultanas, currants, raisins and sometimes zest or succade (candied fruit).

Berliner, Krapfen, Kreppel, Pfannkuchen... there are way too many words to describe the perfection that a German donut is. Fluffy, deep-fried, powdered sugar drenched and usually filled with jam!

The history of the doughnut itself is generally traced to Dutch immigrants in 17th- and 18th-century New York, then New Netherland, who prepared fried dough balls called olie koeken or olykoeks, which means “oil cakes.” They were similar to modern doughnuts, although they did not yet have the iconic ring shape.