Served as a sweet snack between Christmas and New Year’s Eve, olie bollen has many variations among Dutch families. Listen to Dutch chef Geert Elzinga, from Sydney's Essen Restaurant & Beer Cafe, talk us through his recipe.
- 500 g bread flour (12-15% protein, check label)
- 1 tbsp instant dried yeast
- 1 tsp ground cinnamon
- 25 g caster sugar
- 500 ml (2 cups) luke-warm water
- 1 tsp salt
- ½ lemon, juiced
- 1 red apple, peeled and diced
- 100 g raisins
- 100 g dried cranberries
- sunflower oil, to deep-fry
- icing sugar, to dust
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Resting time 1 hour
Place flour, yeast, cinnamon and sugar in the bowl of a stand mixer. Beat together with a butterfly (beating) attachment on low speed. Slowly add the water and beat well until smooth and elastic. Cover with a damp towel and set aside to rest in a warm place for about 1 hour, or until doubled in size. Add the salt and lemon juice, apple, raisins and cranberries. Mix again and set aside to rest for a further 15 minutes.
Fill a large, deep saucepan one-third full with oil and heat to 180ºC. Using two large spoons, take about ¼ cup dough and scrape off carefully into the hot oil. Spoon 2 more scoops of dough into the hot oil. Fry, turning occasionally, for 4-5 minutes or until brown and well cooked. Remove with a slotted spoon onto a plate lined with paper towel and set aside. Repeat with remaining dough.
Dust with icing sugar to serve.
Photography by Alan Benson