Oliebol are a kind of donuts made at carnivals in Belgium and the Netherlands.
They are not very difficult to make.
They are also called smoutebollen because they used to be fried in lard (smout).
- 250 g flour
- 100 ml milk lukewarm
- 100 ml water lukewarm
- 15 g dry yeast or 30 g of fresh yeast
- 2 eggs
- 1 tbsp granulated sugar
- 1 pinch salt
- icing sugar
heat the milk with the water until lukewarm
add the yeast and stir
put the flour in a bowl and make a well
add eggs and sugar into the well
sprinkle salt on the outside of the flour
pour the lukewarm milk with water and yeast into the well
mix the batter, it should be sticky but not running. If necessary, add some more flour or liquid.
let the batter prove for 30 min.
heat oil to 180 °C
take a tablespoon of dough and push it with another tablespoon into the hot oil
bake 6 oliebol at the same time and roll them over regularly
when golden brown, they're done
drain on a sheet of tissue paper and sprinkle with icing sugar before serving
- Oliebol: Andy Smith