Overview
- Eating oliebollen at New Year in the Netherlands became common in the nineteenth century, even though fried dough traditions go back to antiquity.
- An eighteenth-century Gelderland recipe for richly filled ‘olykoeken’ from De volmaakte Geldersche keukenmeid has been translated for modern cooks by culinary historian Manon Henzen on EET!VERLEDEN.
- The Nederlands Bakkerij Centrum urges frying at about 175°C in fresh neutral oil and in small batches to avoid greasy interiors or burnt exteriors.
- Heel Holland Bakt advises limiting fillings to a maximum of 50 percent of batter by weight and using an oiled spoon or ice scoop to form neat rounds.
- Rotterdam-area stalls are selling novelty versions this year, including advocaat-topped bollen, Likeur 43–infused dough, a crispy chili-cheese option, a bamischijf-filled take, and a crème brûlée-style variant.