They are called oliebollen (literally: oil balls) or smoutballen (literally: lard balls) in the Netherlands, smoutebollen (literally: lard spheres) in Flanders and croustillons (loosely: crispies) in Wallonia, Schmalzkugeln (same meaning as in Belgian Dutchsmoutebollen) in Eastern Belgium German. In France, with croustillons they are also commonly called beignets rapides (literally: fast beignets) and croustillons hollandais (loosely: Dutch crispies). In out-of-Belgium German, they are called Ölkugel (same meaning as in Dutch oliebollen), Püpperchen (informal for puppets or babies) and Pupperle (same meaning, especially used in Alsace for these ones), Silvesterfutschen (loosely: messed up Saint Sylvesters) in Northern Germany, and Gebackene Mäuse (loosely: fried mice or baked mice) in Austrian German. In English they are more commonly known as Dutch doughnuts or dutchies. In Italy, they are called in many different ways and it depends on the Region: bombolini fritti, ficattole, bignoli, frittoli (or fritole/fritule), sgabei, bignet, panzanelle, coccoli, zonzelle, donzelle and so on.[1] In the region of Istria, which is shared by the countries of Italy, Croatia and Slovenia, a variation of this dish is called fritole, fritule and blinci. In Serbia they are called krofne. In Portugal they are called sonhos (dreams). In Indonesia, they are known locally as roti goreng.[2] Also, in Ghana, West Africa, they are known locally as bofrot or bofflot, and in the south of Benin, in the Fon language as yovodocon, i.e. "white man's dumplings". In Nigeria, they are known as 'puff puff'. In Iceland they're known as Ástarpungar (love balls).
Description
Oliebollen are a variety of dumpling made by using an ice cream scoop or two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil (or once with hot lard, thus some traditional local names). In this way, a sphere-shaped oliebol emerges. Oliebollen are traditionally eaten on New Year's Eve[3] and at funfairs. In wintertime, they are also sold in the street at mobile stalls.
The dough is made from flour, eggs, yeast, some salt, milk, baking powder and usually sultanas, currants, raisins and sometimes zest or succade (candied fruit). A notable variety is the appelbeignet which contains only a slice of apple, but different from oliebollen, the dough should not rise for at least an hour. Oliebollen are usually served with powdered sugar.
In Flanders the "oliebol" is also called "smoutebol" because it is often cooked in animal fat (especially lard) rather than vegetable oil. Another difference between the Dutch oliebol and the Flemish smoutebol is that the smoutebol is usually not filled in contrast to the Dutch oliebol. The filling of the oliebol could consist of raisins, currants and apple, other ingredients can be added, such as succade, pieces of orange or whipped cream.
Freshly fried raisin and apple oliebollen, Fenwick, Ontario, Canada.
Origin
The origins of oliebollen are not entirely clear. They are said by some to have been first eaten by Germanic tribes in Belgium and the Netherlands during the Yule, the period between December 26 and January 6 where such baked goods were used.[4] It has also been speculated that they were introduced to the Netherlands in the 15th century by Portuguese Sephardi Jewish immigrants; the food being related to the Jewish sufganiyah traditionally eaten on Hanukkah.[5] The earliest discovered recipe of oliekoecken ("oil cookies", the direct precursor of the oliebol) came from the 1667 Dutch book De verstandige kock "The sensible cook".[6]
Variations
From oliekoek to oliebol
Young woman with a cooking pot filled with oliebollen (Aelbert Cuyp, ca. 1652)
For centuries the Dutch ate oliekoek ("oil cookie"), an old name for oliebol ("oil ball"). The Oliebollen in this painting from around 1652 are very similar to today's oliebol. At that time, they were baked in lard or rapeseed oil. During the nineteenth century the word "oliebol" started to be used more. The 1868 edition of the Van Dale dictionary included word "oliebol", whereas the rival "Woordenboek der Nederlandsche taal" didn't include it until 1896, stating that "oliekoek" is a more commonly used term, but a major shift in usage occurred: from the early twentieth century the word "oliebol" became the popular word, while "oliekoek" was no longer in use.[7]
Croustillons
A very similar type of oliebol can also be found in the Walloon part of Belgium, Brussels and northern France. Croustillons are deep fried dough balls served hot and liberally sprinkled with powdered sugar. They are usually served in a paper cone with a little plastic fork to eat them with. They are typically found at fairgrounds in Belgium and in Lille, France.
Oliebollentest contest
From 1993 to 2017 Dutch newspaper Algemeen Dagblad has held an annual highly publicized oliebollentest at the end of each year. In 2012, the bakery of Willy Olink from Maarssen won the test.[8] In 2013 Richard Visser won the test for the ninth time in twenty years which is currently the record for the highest number of wins by one person.[9] The test stopped in 2018 after it appeared that the jury and the writers of the reviews were not the same people and the articles in the newspaper didn't reflect the reality and were exaggerated.[citation needed] Fans of the treat continued reviewing oliebollen from all over the country by themselves, compiling their ratings on a website.[10]
Fritter – Fried pastry usually consisting of a portion of batter with a filling
Æbleskiver – Danish traditional batter cakes, a similar Danish dish
References
^"DONZELLE TOSCANE ricetta pasta fritta salata - Caldissime sono squisite!".
^Times, I. D. N.; Nindita, Kartika. "9 Warisan Resep Kue Zaman Penjajahan Belanda, Coba Bikin Yuk!". IDN Times.
^Sijs, Nicoline van der (2009). Cookies, Coleslaw, and Stoops: The Influence of Dutch on the North American Languages. Amsterdam UP. p. 135. ISBN978-90-8964-124-3.
^Bikker-Otten, Geertje (1998-12-19). "Digibron.nl, De duistere oorsprong van de oliebol". Digibron.nl (in Dutch). Retrieved 2020-08-21.
^"How Hanukkah sufganiyot became a national treat in the Netherlands". Jewish Telegraphic Agency. 2016-12-14. Retrieved 2019-11-19.
^"Word of the Day - plasticity - Dictionary.com". Retrieved 6 April 2019.
^"Visser opnieuw winnaar oliebollentest". NOS (in Dutch). December 27, 2011. Retrieved December 31, 2011.
^"AD Oliebollentest 2013". Algemeen Dagblad. 2013. Retrieved 31 December 2013.
^"Home". oliebollentestonline (in Dutch). Retrieved 2022-02-01.
External links
Media related to Oliebollen at Wikimedia Commons
Wikibooks Cookbook has a recipe/module on
Oil-dumpling
May 10, 2023
oliebol, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, january, 2021, lea. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Oliebol news newspapers books scholar JSTOR January 2021 Learn how and when to remove this template message An oliebol Dutch pronunciation ˈoːlibɔl plural oliebollen West Frisian Oaljebol or Oaljekoek is a Dutch beignet OliebolTypedumplingPlace of originBelgium and NetherlandsMain ingredientsFlour eggs yeast some salt milk baking powder usually sultanas currants raisins zest or succadeVariationsAppelbeignet Media Oliebol Contents 1 Name 2 Description 3 Origin 4 Variations 4 1 From oliekoek to oliebol 4 2 Croustillons 5 Oliebollentest contest 6 See also 7 References 8 External linksName EditThey are called oliebollen literally oil balls or smoutballen literally lard balls in the Netherlands smoutebollen literally lard spheres in Flanders and croustillons loosely crispies in Wallonia Schmalzkugeln same meaning as in Belgian Dutch smoutebollen in Eastern Belgium German In France with croustillons they are also commonly called beignets rapides literally fast beignets and croustillons hollandais loosely Dutch crispies In out of Belgium German they are called Olkugel same meaning as in Dutch oliebollen Pupperchen informal for puppets or babies and Pupperle same meaning especially used in Alsace for these ones Silvesterfutschen loosely messed up Saint Sylvesters in Northern Germany and Gebackene Mause loosely fried mice or baked mice in Austrian German In English they are more commonly known as Dutch doughnuts or dutchies In Italy they are called in many different ways and it depends on the Region bombolini fritti ficattole bignoli frittoli or fritole fritule sgabei bignet panzanelle coccoli zonzelle donzelle and so on 1 In the region of Istria which is shared by the countries of Italy Croatia and Slovenia a variation of this dish is called fritole fritule and blinci In Serbia they are called krofne In Portugal they are called sonhos dreams In Indonesia they are known locally as roti goreng 2 Also in Ghana West Africa they are known locally as bofrot or bofflot and in the south of Benin in the Fon language as yovodocon i e white man s dumplings In Nigeria they are known as puff puff In Iceland they re known as Astarpungar love balls Description EditOliebollen are a variety of dumpling made by using an ice cream scoop or two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil or once with hot lard thus some traditional local names In this way a sphere shaped oliebol emerges Oliebollen are traditionally eaten on New Year s Eve 3 and at funfairs In wintertime they are also sold in the street at mobile stalls The dough is made from flour eggs yeast some salt milk baking powder and usually sultanas currants raisins and sometimes zest or succade candied fruit A notable variety is the appelbeignet which contains only a slice of apple but different from oliebollen the dough should not rise for at least an hour Oliebollen are usually served with powdered sugar In Flanders the oliebol is also called smoutebol because it is often cooked in animal fat especially lard rather than vegetable oil Another difference between the Dutch oliebol and the Flemish smoutebol is that the smoutebol is usually not filled in contrast to the Dutch oliebol The filling of the oliebol could consist of raisins currants and apple other ingredients can be added such as succade pieces of orange or whipped cream Freshly fried raisin and apple oliebollen Fenwick Ontario Canada Origin EditThe origins of oliebollen are not entirely clear They are said by some to have been first eaten by Germanic tribes in Belgium and the Netherlands during the Yule the period between December 26 and January 6 where such baked goods were used 4 It has also been speculated that they were introduced to the Netherlands in the 15th century by Portuguese Sephardi Jewish immigrants the food being related to the Jewish sufganiyah traditionally eaten on Hanukkah 5 The earliest discovered recipe of oliekoecken oil cookies the direct precursor of the oliebol came from the 1667 Dutch book De verstandige kock The sensible cook 6 Variations EditFrom oliekoek to oliebol Edit Young woman with a cooking pot filled with oliebollen Aelbert Cuyp ca 1652 For centuries the Dutch ate oliekoek oil cookie an old name for oliebol oil ball The Oliebollen in this painting from around 1652 are very similar to today s oliebol At that time they were baked in lard or rapeseed oil During the nineteenth century the word oliebol started to be used more The 1868 edition of the Van Dale dictionary included word oliebol whereas the rival Woordenboek der Nederlandsche taal didn t include it until 1896 stating that oliekoek is a more commonly used term but a major shift in usage occurred from the early twentieth century the word oliebol became the popular word while oliekoek was no longer in use 7 Croustillons Edit A very similar type of oliebol can also be found in the Walloon part of Belgium Brussels and northern France Croustillons are deep fried dough balls served hot and liberally sprinkled with powdered sugar They are usually served in a paper cone with a little plastic fork to eat them with They are typically found at fairgrounds in Belgium and in Lille France Oliebollentest contest EditFrom 1993 to 2017 Dutch newspaper Algemeen Dagblad has held an annual highly publicized oliebollentest at the end of each year In 2012 the bakery of Willy Olink from Maarssen won the test 8 In 2013 Richard Visser won the test for the ninth time in twenty years which is currently the record for the highest number of wins by one person 9 The test stopped in 2018 after it appeared that the jury and the writers of the reviews were not the same people and the articles in the newspaper didn t reflect the reality and were exaggerated citation needed Fans of the treat continued reviewing oliebollen from all over the country by themselves compiling their ratings on a website 10 See also EditList of doughnut varieties Poffertjes Traditional Dutch batter treat Vetkoek South African fried dough bread Doughnut Sweet food made from deep fried dough Fritter Fried pastry usually consisting of a portion of batter with a filling AEbleskiver Danish traditional batter cakes a similar Danish dishReferences Edit DONZELLE TOSCANE ricetta pasta fritta salata Caldissime sono squisite Times I D N Nindita Kartika 9 Warisan Resep Kue Zaman Penjajahan Belanda Coba Bikin Yuk IDN Times Sijs Nicoline van der 2009 Cookies Coleslaw and Stoops The Influence of Dutch on the North American Languages Amsterdam UP p 135 ISBN 978 90 8964 124 3 Bikker Otten Geertje 1998 12 19 Digibron nl De duistere oorsprong van de oliebol Digibron nl in Dutch Retrieved 2020 08 21 How Hanukkah sufganiyot became a national treat in the Netherlands Jewish Telegraphic Agency 2016 12 14 Retrieved 2019 11 19 Oliebollen home hccnet nl Word of the Day plasticity Dictionary com Retrieved 6 April 2019 Visser opnieuw winnaar oliebollentest NOS in Dutch December 27 2011 Retrieved December 31 2011 AD Oliebollentest 2013 Algemeen Dagblad 2013 Retrieved 31 December 2013 Home oliebollentestonline in Dutch Retrieved 2022 02 01 External links Edit Media related to Oliebollen at Wikimedia Commons Wikibooks Cookbook has a recipe module on Oil dumpling Retrieved from https en wikipedia org w index php title Oliebol amp oldid 1154114245, wikipedia, wiki, book, books, library,
