How to make oliebollen – KAAPSCHE HOLLANDSCHE

December 2024

Hello Dear Reader // Hoi lieve lezer,

Thanks for subscribing to our Kaapsche Hollandsche Monthly Table Talk.

In our recent November Table talk, we spoke about “how to bless difficult people”.

In this December edition we table talk about how how to make oliebollen.

Oliebollen are a typical Dutch end of the year treat.

When one lives oversees, typically you miss the little things that remind you of your youth and upbringing.

My youngest memory was seeing the buckets of “oliebollen beslag” in people’s garages. It was a thing. Especially in December when the weather is cold and the smell of hot fried oliebollen with fresh icing sugar just make you feel festive and “at home”.

These days my Dutch friend Marlies and I make lots of oliebollen at our holiday town Strandfontein- Juweel van die Weskus. People love them. We make, they eat.

Not sure if the Hollandsche people are deep frying themselves or rather buy at supermarkets but as I am getting nostalgic about the year end I thought let’s share our VetKoek // Oliebollen recipe with you all!

Here is some history:

The earliest written recipe for oliebollen, called oliekoecken (“oil cookies”), appears in the 1667 Dutch cookbook De verstandige kock (“The sensible cook”).

The term “oliebol” became more common by the 19th century.

In Afrikaans the term does not sound appealing at all. I recall making lots of these for Paarl Boys Primary School’s food festival- our stall represented The Netherlands and all dressed up we tried convincing people to buy oliebollen.

Vetkoek? Most people were not adventurous enough to try our freshly baked oliebollen.

New Year’s tradition: Oliebollen are a traditional New Year’s treat in the Netherlands, symbolizing the transition from the old year to the new.

Oliebollen / vetkoek / Dutch donut…

These Dutch snacks, literally deep fried balls of dough, are the food centre piece of New Year’s in the Netherlands. Here we go:

You can mix grated apple or raisins or both through the dough. Or keep them plain.

INGREDIENTS:
• 1/4 cup and 1 tsp sugar
• 1/2 cup lukewarm water
• 4 1/2 tsp instant dry yeast
• 4 cups all-purpose flour
• 2 large eggs
• 2 cups lukewarm milk
• 1 tsp salt
• 2 small apples, grated
• 8 cups oil
• Garnish: powdered sugar

INSTRUCTIONS
1. In a small bowl, mix 1 tsp of sugar with lukewarm water. Sprinkle the yeast on top. Let stand for 10 minutes. The yeast should bubble. If not, discard and try again with new yeast.
2. Mix the flour and the rest of the sugar (1 cup). Make a well in the middle of the flour mixture. Add the eggs and yeast mixture to the well.
3. Add half of the lukewarm milk to the well and mix until combined. Add the remaining milk and mix until completely smooth.
4. Add grated apples and mix.
5. Cover the bowl with a damp Kaapsche Hollandsche tea towel and place in a warm spot. Allow to rise for one hour or until the dough has doubled.
6. Stir in salt and let sit while you prepare the oil.
7. Heat the oil until boiling point in a large pot.
8. To check the oil temperature, dip the handle of a wooden spoon in the oil. Bubbles should form around the spoon when the oil is ready.
9. Use an ice cream scoop to form small balls of the dough (about 2 tablespoons). (Dip the scoop in oil so the dough will drop off easier.)
10. Drop the balls into the hot oil. The ball will drop to the bottom and then come back up. Flip the ball once golden brown. Fry between 4-6 at a time.
11. Fry until golden brown on both sides. Remove to a paper towel-lined bowl or rack.
12. Garnish with powdered sugar or cinnamon and sugar.