Reviewed: Oct. 10, 2012

A decent version of oliebollen (or smoutebollen as my Belgian Flemmish in-laws would call it.) The springy/chewy texture is spot-on. A couple of things: Firstly, there was too much salt, I will cut it in half for next time. Second, I didn't add the fruit, which is not the typical way I've ever seen it in the serveral places I've had it in Belgium. And lastly I replaced the fresh cake yeast with a single serving of standard quick rise, which i added to the flour as per the yeast's instructions. This worked well and shorted the rise time quite a bit.

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Reviewer:

Helsdon

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Apr. 16, 2012

I was a fan. I used a candy thermometer to make sure my oil was exactly at 375. They only needed to cook for about 4 minutes, not 8. I used 1 1/2 tsp of regular yeast, 1/4 cup sugar and reduced the salt to 1 tsp. Very yummy!

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Reviewer:

Courtney

Cooking Level: Beginning

Home Town: Placentia, California, USA

Living In: Burbank, California, USA

Reviewed: Jan. 1, 2012

These are just like my mom always made; sort of, or at least the taste is. My mom always used the boxed mix from our local Dutch store, and she used beer, not milk. But her batter was always runny like a pancake batter. When I made this, the dough was very sticky and hard to work with. I'm not sure if it was supposed to be that way or not. There was no way I could ever shape balls with my hands, altho using two spoons pretty much made it a ball shape. But I will definitely make again with this recipe. Thank you!

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Reviewer:

SHTTRBUGIN

Cooking Level: Intermediate

Reviewed: Oct. 24, 2011

My dad, who never cooked, made this every year for New Year's. He died 31 years ago and I thought he took the recipe with him to his grave, but I found it on this website. Can't wait to make it this holiday season for my family. I was saddened to think that this wonderful recipe had left our home forever. Thank you, All Recipes for providing this perfect, traditional dish for me to share with my loved ones, even after all these years.

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Reviewer:

John

Reviewed: Apr. 19, 2011

I add a bit more milk to thin it out and use about 1/3 less salt. Let rise for at least 2 hours. I also like to add a bit of cinnamon to the raisin ones and pumpkin pie spice to the apple ones (just a couple dashes)

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Reviewer:

AngelaMae

Cooking Level: Intermediate

Reviewed: Jan. 9, 2011

They turned out great! Used 1 tsp of salt. Also 1/2 cup of yellow and dark rasins. Apples were a little larger than the typical field run.

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Reviewer:

mail4john2

Reviewed: Jan. 6, 2011

We found these oliebollen had too much salt and they were a tad dry. made them with 1 tsp. salt and 2 cups of flour instead. perfect for our tastebuds. However someone ate them all so they could not have been bad at all. thanks

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Reviewer:

intermet

Reviewed: Jan. 1, 2011

My 87 year old mother and I make these every new years eve. We use peanut oil for frying (my idea). We use 5# of unbleached flour and leave out the eggs because her father use to tell her that it makes them like bread and they dry out. We freeze some as soon as they are cool and she enjoys them year around. The last one was consumed a week before Christsmas!

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oliebollenbakker

Reviewed: Jan. 1, 2011

i had never heard of oliebollen until a couple of weeks ago when my husband was talking about his childhood traditions. I tried them on New Year's eve and they turned out fantastic. My husband said they tasted exactly like he remembered! thanks for the great recipe flourGirl

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Reviewer:

Rhoda

Reviewed: Dec. 30, 2010

I am dutch and must say that these are spot on perfect. My family has made these every new years eve since I can remember. I made these tonight and everyone agreed that these are the real thing. I heavily sprinkle on powdered sugar when they are cool and the crunch and taste is just addicting. I will be making quite a few tommorow for New years eve. Thank you soo much for the recipe. Happy New Years.

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