Oliebol
Oliebollen (German: Ölkugeln , North German also "Silvesterfutschen", in Austria "Baked Mice") are a Dutch pastry that is traditionally eaten on New Year's Eve and at fairgrounds .
Oliebollen are made from a batter made from flour, eggs, yeast, salt and lukewarm milk. The dough is formed into spherical dumplings with two tablespoons or an ice cream spoon and baked in hot oil until golden brown. In addition, oliebollen can be filled with raisins , currants or apples . The pastries are usually dusted with powdered sugar.
In some regions of Belgium , New Year's biscuits are also called "smoutebollen" (German: "Schmalzkugeln") because they used to be baked in lard .
Oliebolle test
The Dutch daily Algemeen Dagblad has been organizing the AD Oliebollentest since 1993 . Every year, the oliebollen of all participants is checked by a jury, whereupon the seller of the best oliebollen is declared the winner. Richard Visser's Gebakkraam from Rotterdam has already been awarded this prize nine times. Due to irregularities in the assessment and strong criticism from individual - lower placed - sellers, the test was no longer organized after 2017.
See also
Web links
Individual evidence
- ↑ Visser bakt weer lekkerste bol. NOS , December 27, 2013, accessed December 31, 2013 .
- ↑ Hans Nijenhuis: AD stops met Haringtest, Friettest en Oliebollentest. In: Algemeen Dagblad . June 1, 2018, accessed January 18, 2019 (Dutch).