Oliebol: Difference between revisions
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In some family recipes beer is added to the dough. |
In some family recipes beer is added to the dough. |
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The dough needs time to rise for at least an hour. Oliebollen are usually served with [[powdered sugar]]. |
The dough needs time to rise for at least an hour. Oliebollen are usually served with [[powdered sugar]]. |
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They closely resemble [[Italian cuisine|Italian]] [[Frittelle]] or Polish [[Pączki]] . |
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In Indonesia, it is called [[Bolang-Baling]] |
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They are said to have been first eaten by Germanic tribes in the Netherlands during the [[Yule]], the period between December 26 and January 6. The Germanic goddess [[Perchta]], together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained [[deep frying|deep-fried]] dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whoever ate them.<ref>[http://home.hccnet.nl/h.werk/Oliebollen.htm Oliebollen en oliekoeken] (in Dutch)</ref> |
They are said to have been first eaten by Germanic tribes in the Netherlands during the [[Yule]], the period between December 26 and January 6. The Germanic goddess [[Perchta]], together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained [[deep frying|deep-fried]] dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whoever ate them.<ref>[http://home.hccnet.nl/h.werk/Oliebollen.htm Oliebollen en oliekoeken] (in Dutch)</ref> |
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(AD 300-600) are the Germanic time periods |
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==References== |
==References== |
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Revision as of 15:12, 3 November 2009
 | It has been suggested that Croustillons be merged into this article. (Discuss) Proposed since November 2008. |
An oliebol (plural oliebollen () is a traditional Dutch food. Oliebollen (literally oil balls) are traditionally eaten on New Year's Eve and at funfairs. They are also called smoutebollen (literally lard balls) in Belgium. Sometimes it is referenced in English as Dutch donut.
Oliebollen are a variety of donut made by using two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil. In this way, a sphere-shaped oliebol emerges.
The dough is made from flour, eggs, yeast, some salt, milk, baking powder and optionally some sultanas or currants or raisins and sometimes apple pieces and zest or succade. In some family recipes beer is added to the dough. The dough needs time to rise for at least an hour. Oliebollen are usually served with powdered sugar.
They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6. The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained deep-fried dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whoever ate them.[1]
References
- ^ Oliebollen en oliekoeken (in Dutch)
See also
External links
