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For December '16, I couldn't help but bring us back to my family's tried and tested 'Olibollen' recipe.
Don't know what this is? You're missing out. "Oil Boils" taste much better than they sound, and they quite literally have a clever "twist" to help ring in the new year.
GRANDMA'S 70 YEAR OLD DUTCH 'OLIBOLLEN' RECIPE
Every holiday, between Christmas and New Year's, I make Olibollen. "Oil Boils" is the closest translation and trust me, they taste a whole lot better then they sound. Think fried donut meets Beaver Tail meets apple cake. They are my favourite - not only for the taste but for the tradition.
My grandma has been making these forever. She can't any more, but every new year's eve day my grandmother would make them, dust them with icing sugar and bring them over to our house. They are a new year's dutch tradition because when the dough is frying, you flip them over to cook, like your flip over into a new year. There's actually a lot of history behind this fried dough!
Here's the recipe (with some of my own modifications) and some pics! If there's anything in the recipe that doesn't appeal to you, you can google another recipe and adapt.
- peel & cut 5 spy apples into small pieces
- dissolve one pack of quick yeast in 1 cup of lukewarm water with 1 tsp salt (let stand for 10 min)
- Beat 4 eggs, 1/2 tsp salt together
- then add to it 3 cups of fluid ( 1.5 cup milk, 1.5 cup water)
- When yeast has come up, stir and add to the liquid
- Add 5.5 cups of flour
- Add 1 cup of currents, 1 cup of raisins, 1 cup of dried cranberries, and the apple pieces
- Mix all together - add more flour if it appears too runny, or more milk/water if too dry
- Let mixture rise for about 3 hours (covered with a warm dish towel)
- In a deep fryer, heat sunflower oil until it's hot enough for the dough ball to rise to top quickly
- Use 2 spoons to scoop balls into oil as quickly as possible. Turn over when first side is brown.
- Remove from oil, put on paper towel.
- Cover with fruit powder sugar
Happy New Year Everyone!