Recipe: how to make “oliebollen”.
An oliebol is a traditional Dutch and Belgian treat and we eat them on New Year’s Eve and at funfairs. In wintertime, they are also sold in the street at mobile stalls. They are called oliebollen (literally: oil spheres) in the Netherlands, while in Belgium they are also called “smoutenbollen” in Flemish and “croustillons” in French. In English they are more commonly known as Dutch Doughnuts or Dutchies.
The dough is made from flour, eggs, yeast, some salt, milk, baking powder and usually raisins, currants and sometimes zest or succade and after mixing the ingredients the dough has to rise for an hour. A notable variety is the appelbeignet which contains only a slice of apple, but different from oliebollen, the dough should not rise for at least an hour.
After the dough has risen you can use an ice-scooper or two spoons to scoop a certain amount of dough and deep fry them in hot oil. In this way, a sphere-shaped oliebol emerges. Oliebollen are usually served with icing Sugar.
Well, our Rotterdam-friends Jan and Ron brought these oliebollen for us when they were staying with us 4 days to celebrate New Year’s Eve.
And we brought a one meter long “Kerststol” for the Nochevieja party at Davide on New Year’s eve.
We had a great time with our dear friends. Here the pictures of us eating and drinking and eating and drinking in great restaurants or on terraces outside, because it was sunny and almost 12 degrees. We will skip the pictures we made during Nochevieja (dresscode was wearing a skirt) and the clubbing pictures we made at the PAPA-party of Eliad Cohen at Sal la Riviera. Those pictures stay in our private album this time ! LOL
Time passes, things change, but memories will always stay where they are, in the heart.