Marco and I made oliebollen tonight (Wikipedia). Or, more accurately, Marco made oliebollen and I helped/looked cute/cleaned things occasionally. Now that we have a bit of experience, we’re definitely getting better and faster at making them. The longest wait is letting the raisins soak for 15 minutes and then letting the oliebollen dough rise for 45 minutes. You then fry them at around 190C/375F for about 3-4 minutes each.
This batch of oliebollen is for tomorrow evening’s New Year’s Eve festivities. I will also stop by the Grote Markt oliebollen stand (official website) while I am in the city centre to pick up a few apple beignets.
Speaking of oliebollen… Koopmans (a major distributor of boxes of oliebollen mix) forgot to put yeast into a small percentage of their boxes. Opps?
It’s not harmful, but the mix won’t rise at all, meaning your oliebollen will be more like bricks then fluffy donuts. It’s a bit of bad timing on their part as everyone and their mother bakes oliebollen around New Year’s Eve.
The funniest part? The affected products have a production code of L212447 and a timestamp between 02:30 and 05:00. Yeah, I wouldn’t be awake at that time of the day either, so it makes sense that someone forgot to press the button to add the yeast in…
Life in the Hague 