What is Olykoek?
The olykoek (also spelt olicook and olykoecks) is the grandpa of the doughnut, will numerous variations made available in cookbooks. In simple terms, it is a ball of dough deep fried in hot oil.
What are oliebollen made of?
Oliebollen are traditionally eaten on New Year’s Eve and at funfairs. In wintertime, they are also sold in the street at mobile stalls. The dough is made from flour, eggs, yeast, some salt, milk, baking powder and usually sultanas, currants, raisins and sometimes zest or succade (candied fruit).
What does oliebollen mean in Dutch?
Oil Balls
Oliebollen are a traditional Dutch delicacy eaten during winter. Oliebollen, literally translated as ‘Oil Balls’ are also known as Dutch Doughnuts. They are some sort of deep fried fluffy bread filled or not with raisins in the shape of balls.
What is a Belgian donut?
Literally translated as “oil balls”, oliebollen are traditional Belgian and Dutch doughnuts made with flour, milk, eggs, yeast, and a little bit of salt. The dough is made into balls using either two spoons or an ice cream scoop, and then dropped into hot oil to fry until cooked, then dredged in icing sugar.
What language is Olykoek?
From Dutch oliekoek (“oily cake”).
Why do Dutch people eat oliebollen?
Tradition said that eating oliebollen protected you because the fat absorbed from the cooking oil made Perchta’s sword slide off of her victims. The Dutch recipe for oliebollen has not changed much since the 17th century, with a batter that usually contains flour, eggs, a leavening agent and milk.
Why donut is named Donut?
As the story goes, a New England woman named Elizabeth Gregory fried some dough to send with her son for his voyage at sea during the 19th century. Elizabeth was the one who fried the dough with nuts, leading to the name ‘donut,’ but her son was the one who put a hole in the center, giving us the classic donut shape.
Why do the Dutch eat donuts on New Years?
The ritual of eating these luscious lumps of sugary dough started with a less-than-appetizing story, perhaps meant as a warning to eat well before the advent of mid-winter want. Eating oliebollen was considered a surefire way to ward off the whims of a cruel pagan goddess named Perchta.
Where are oliebollen from?
Netherlands
Belgium
Oliebol/Place of origin
What do you put in an olykoek doughnut?
Some recipes in The Sensible Cook suggest that citrus, apples and/or almonds be mixed directly into the dough. However, in The Sensible Cook, a recipe found from Albany, New York provided an additional recipe for olykoek that folds raisins and dried citrus soaked in brandy, into the middle of the dough.
What’s the best way to make almond boterkoek?
Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 12 inch jelly roll pan . You can also use a 9 x13 inch rectangular baking pan. Cream together the brown sugar and the butter or margarine. Add the almond extract. Sift and add flour to the creamed sugar mixture. Mix well. Separate the egg, and add the egg yolk to the dough.
How do you make oliebollen Dutch doughnuts?
Quickly dip 2 tablespoons into the oil and form small balls of the dough with the oiled tablespoons, carefully scraping and dropping the dough into the hot oil. The oliebollen will sink to the bottom of the pan and then pop right back up. You should be able to fry at least 6 at a time, but don’t crowd the pan.
What kind of sugar is used in Dutch boterkoek?
As another user mentioned; in holland we don’t use brown sugar but white sugar that has the same consistency as brown sugar. it’s called basterd sugar. (doesn’t translate well 😉 Therefore results into boterkoek that’s way darker than a typical Dutch one. I used an 8×12 pyrex dish and baked for about 30 minutes.