In this festive month, we always eat special dishes which we don’t eat the rest of the year. On New Years Eve we eat a lot of ‘oliebollen’. Normally they are made from white flour, but I like to make them from home ground wheat that I shift and use in this recipe:
400 grams of sifted home ground wheat
1 teaspoon of salt
350-400 ml of milk
1/2 tablespoon of dried yeast
1 egg or 2 small ones
150 grams raisins and sultanas
1 grated peel of a lemon
1 big apple in small pieces
oil to fry
Mix the flour and the salt in a big bowl. Make a little hole in the flour. Dissolve the yeast in 1/2 a cup of milk and pour this in the hole in the flour. Pour some more milk until you can stir with a little flour untill you have a batter like substance. Leave it like this until it developes bubbles. Then pour in the rest of the milk and the egg (or eggs) and stir this to a smooth batter. Stir with a wooden spoon a couple of minutes extra. After this you put in the raisins and sultanas. Cover the bowl with a moistened tea towel and let the batter rise until it is risen twice in size.
Mix the apple in the batter and stir it all well.
Take 2 tablespoons and scoop out one tablespoon of batter. Make a nice ball and drop it carefully in the hot oil ( I use organic sunflower oil). Turn the oliebol around after a couple of minutes so that both sides are nicely brown. This will take about 5 minutes. Take this first oliebol out and cut it open so you can check if the inside is well cooked. If it is not cooked, the oil is too hot. When the oliebollen bake to slow, the outside is not crunchy and they will be greasy on the inside. Finding the right temperature is important.
Put the oliebollen on some paper towels so the excess fat can drip off. Put them on a big bowl and sprinkle with powdered sugar. Oliebollen are best when they are warm.
Happy New Year!