Planning homemade oliebollen for New Year's? Drawing from proven advice shared by Sante.nl, these tips ensure crispy outsides, fluffy centers, and unbeatable flavor. Happy baking and Happy New Year!
Maintain sunflower oil (or fat) at a steady 175-180°C. Overheating leads to crisp shells with undercooked, doughy interiors. Too low, and the oliebollen soak up excess oil, turning greasy and soggy.
Give yourself plenty of time. Use well-risen batter with room-temperature, not-too-wet filling. Fry in small batches to avoid dropping the oil temperature. Last-minute rushes won't yield the best results.
For 1 kg of flour or oliebollen mix, stick to at most 55% currants and raisins—that's a maximum of 550 grams.
One final pro tip: Stir the batter a few times with a spatula before each batch.
