These "donuts" are made by using two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil. This way, a sphere-shaped "oliebol" emerges. The dough is made from flour, eggs, yeast, some salt, milk, baking powder and optionally some sultanas or currants or raisins and sometimes apple pieces. The dough needs time to rise for at least an hour. Oliebollen are usually served with Confectioner's sugar. They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6. The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained deep-fried dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whoever ate them. |
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