What is oliebol?
Oliebol is a Dutch treatment that is usually served around the Christmas and New Year season. Oliebol can literally translate into an "oil ball" and the taste is quite similar to a donut of American style. For this reason, they are often called Dutch donuts. The larger and equally popular version of Dutch treatment comes with the filling of fruit, the most common are Apple or Raisins. Sometimes banana, berries or pudding are also used. At this time, they can be found in Bakeries or can often be purchased from street cars outside train stations and supermarkets. Oliebol can be purchased after the second or in multiples (oliebollen). Larger bags of 10 or more can usually be purchased at a discounted price and shared with friends and family. In large Dutch cities, trolleys can also be found in areas with high tourist traffic.
The basic oliebol is made of flour, milk, sugar, salt and yeast. The dough is shaped into a spherical mold and fried in cooking oil until it is golden brown. Powder sugar can be added when serving. Trolleys or PEThe disciplines produce large batch and sell them as customers arrive. If it is desirable, a bag without powder sugar can be purchased and the oven is heated at home to re -create the taste of freshly fried oliebol.
Every year in the Netherlands, the National Test Oliebollen takes place, in which the judges determine which bakery or trolley is named the best of the year. The judges determine the winners by examining Oliebollen for the correct texture, sweetness and the amount of frying. The past winners came from all over the Netherlands.
Many of the Netherlands claim that Oliebol as the original donut. It is said that the idea was imported into the United States by Dutch immigrants, where its form was adapted and its popularity increased. In one part of the state of New York, the US, the donut is called Olicook, derived from the term used in Dutch at that time, "Oliekoeck". This may demonstrate the location of the origin of Oliebol in the United StateEch and proof that the Dutch brought him.
The beginnings of Oliebollen in the Netherlands are equally dark, although they are commonly believed to eat Germanic tribes in the Netherlands who wished to calm the Germanic goddess. The fat in fried treatment was reportedly caused by the sword of perchta to move rather than cut the abdomen of its potential victims.