This recipe is used by permission from Mary Cogbill and Julie Clason from Tante Nellie’s Kitchen—Home of the Dutch Lunch Special. They serve Dutch food at Tulip Time in Holland, Michigan and for other Dutch celebrations in the area. They give their proceeds from their work to Word and Deed, an international Reformed Church relief mission organization.
Mary and Julie make and fry up huge amounts of Oliebollen. Oliebollen is best eaten warm so they either put the Fat Balls under a heat lamp or in a roaster. For a home cook, putting the Oliebollen in a warm crock-pot or small roaster with paper towels separating the layers would be a great way to serve them at a party.
Remember when deep-fat frying, never allow children or pets to be in the kitchen while you are working. Burns are unbelievably painful. I bought a Fry Daddy to make the oliebollen as we have a fryer, but if takes a couple of bottles of oil to fill it while the Fry Daddy only takes 4-cups of oil. There is no heat setting on the Fry Daddy but I felt it did a good job on the oliebollen.
You can’t make the Fat Balls too big or the center won’t be cooked. I found 2-tablespoons of batter worked well. I tried to do it as Mary and Julie do, putting a heaping amount of batter on a tablespoon while using a second tablespoon to push the batter into the oil. I wasn’t doing real well so I went back to my trusty ice cream scoop. I filled the scoop half-full, about 2-tablespoons, then I put the scoop in the oil and pushed the button on the scoop to release the dough. I really liked this method and will continue using it. When I used a scoop there were not as many “branches” sticking out of my ball.
Oliebollen can be frozen. To reheat: Place frozen oliebollen on a shallow baking pan and bake, uncovered, in a 400° oven until heated through, about 10 minutes.
I had to add an additional 1/3-cup flour to make the batter thick enough. Of course, this could have been because I measured incorrectly. With everything that is going on around here I could easily have measured wrong. When working with yeast, I always use an instant-read thermometer to test the temperature of the liquids. With this recipe, there is no need to let the dough rise.
1 c milk
1 c water
1 t yeast
1 t salt
¼ c sugar
2 2/3 c flour
1 c raisins
Canola oil for frying
Sugar for sprinkling on warm oliebollen, powdered sugar or bottled cinnamon sugar or mix a ½ cup sugar and 1-teaspoon cinnamon, roll warm doughnuts in cinnamon mixture to coat.