Oliebollen are a traditional Dutch fried doughnut. I did not try this Dutch doughnut while we were in the Netherlands this year. They remind me of the beignets I ate in New Orleans. Translated to oil spheres these treats are to be enjoyed on New Year’s eve.
Our very last challenge for the Daring Kitchen was to make oliebollen. When I first joined the group we had two challenges a month. One was the Daring Cooks and the other Daring Bakers. I partook in both for various reasons. The one was to challenge myself to try something new. And the other was because it gave me two recipes a month I did not need to think about. I knew what to make and all I had to do was get them done. A while back the two groups merged and I hosted one of the challenges. I had volunteered to host more but the organizers were reluctant to repeat challenges. Whereas this would have made sense if the members had stayed the same, it made little sense to me. I think this is one of the reasons the challenges have come to an end.
Today’s inspiration ♥ Recipe For Oliebollen ♥ can be found on Lavender and Lime #DaringKitchen Click To Tweet
The other is, in my opinion, because the people behind the challenges never bothered to comment on the posts. In all the years I have been involved I cannot recall having more than a handful of comments by the host for the month. And for sure I have not had comments from the co-ordinators. I made a huge effort to comment on each person’s blog of the challenge I set. I sat out a few challenges due to not being able to come up with a sucrose free recipe. But I have mostly completed all of them since I joined. It is sad that this is the end of an era so to speak. But I am not surprised. Another blogger and I are thinking of starting a new group challenge. What would you take part in? Please comment below to let us know.
Click on the links for conversions and notes.
- 20 g cranberries
- 60 mls whisky
- 120 mls milk
- 8 g active dry yeast
- 125 g flour
- 17 g fructose
- Zest of 1 lemon zest
- 1 egg lightly beaten
- Pinch of salt
- 1.25 mls ground nutmeg
- 17 g softened butter
- 500 mls canola oil for frying
- Icing sugar for dusting
- Place the cranberries into a bowl, add the whisky and cover
- Leave to soak overnight
- Place the milk into a microwavable jug and warm
- Add the yeast to the milk, mix in and set aside
- Place the flour, fructose and lemon zest into a mixing bowl and stir to combine
- Add the milk and mix in using a spatula
- Pour in the egg, add the salt, nutmeg and butter and mix to combine
- Drain the cranberries and stir into the mixture
- Cover with clingfilm and leave to prove until doubled in volume
- Stir the mixture, cover and leave to prove until doubled in volume
- Place the oil into a heavy bottomed sauce pan and heat to 190° Celsius
- Stir the batter and using an ice cream scoop, drop two dollops of batter at a time into the oil
- Cook for 90 seconds a side
- Remove from the oil and place onto paper towels to drain
- Once they are all done, transfer to a plate and dust with icing sugar
- Serve immediately
If you do not have the time to soak the cranberries overnight, try for at least a couple of hours
This is my contribution to this month’s Daring Kitchen Challenge hosted by Francijn
Dave and I are on leave. We will be back at work on the 9th of January. I will start replying to comments then. I wish you all the best over the festive season.