If you’ve ever had a new years eve in the Netherlands, you must have come across a platter of oliebollen. Covered in powdered sugar, they provide children and adults with the fuel to stay up all night and stand outside in the cold weather, watching the fireworks. But oliebolllen are serious business, let me tell you. So I’ll give you some tips on where to buy, but first, the basics.
What’s an oliebol?
Oliebollen are made of a dough, puffed up using yeast. The main ingredient is flower. The sweetened dough is usually fancied up with currants, spices like cinnamon, grated apple sometimes. Basically, every household which still makes oliebollen has it’s own ‘magic ingredient’. But in practice, this magic is probably used by the neighbour down the block too (Sorry mum). The balls are fried in sunflower oil. They float to the bottom, and once they surface, are turned when brown on one side. Then, when brown on both, they are ready. Powdered sugar on them, ready. Bon apetit.
Who makes oliebollen?
Well, some people do. It was a common practice in grandma’s time. Not so much anymore. It’s still done though, and it’s not like it’s a huge chore. The pre-mixed oliebollenmix is available at any supermarket. The yeasting takes some time and that bloody fryer needs to be cleaned afterwards, but it’s not like December 31st and January 1st are the busiest days anyway. Waiting for your dough to rise is a fine way to spend your day, I’d say. But then again, every baker or ‘oliebollenkraam’ (oil balls stall) in town sells them at around 1 euro – 1 euro 50 a piece. Quality differs greatly, and mall practice includes raw centers, tasteless or oily balls (yes I said oily balls).
Game on
But the big thing with oliebollen is the yearly taste competition. A national newspaper (several now, but they started it) does a tasting test on the typically Dutch oliebollen stalls and sometimes bakeries. They are a Rotterdam-based newspaper, and with Rotterdam and Amsterdam being sort of a thing… They tend to avoid the Amsterdam area. Also, the popular bakers of Amsterdam don’t get raving reviews from their Rottterdam culinary critic. So anytime this Nationale Oliebollentest comes out, Amsterdam bakers get annoyed about the results or the lack of mentioning Amsterdam sellers. And I can’t say I disagree.
Where to buy?
Alright, one of the sollid places to buy your oliebol today is Hartog, lines go around the block so put your mittens on. Hartog is a baker which is known for their tasty oliebollen. A lot of spices, like cardemon and cinnamon go into the mix. It’s frowned upon by some, but they’re my personal favourite and absolutely delicious. Buy a pack of 5 for 6 euros or so, and eat one imediatelly while still warm. You deserved it for standing in line, you know? And then eat another one, because their just that good. Then stop, or you’ll get sick (it’s still a fried dough ball remember?)
Also, the highest ranked oliebollenkraam in the national newspaper I talked about earlier (AD oliebollentest) is Gebakkraam Verwijk, a mobile oliebollenkraam. They scored an 8, which got them the 36th spot on the top-164 list. So, not that bad, those balls!
Adresses for your balls
Hartog is situated very close to the tube station of Wibautstraat. The address is Ruyschstraat 56. Do expect to get in line though. They serve fast but a looooot of people get their balls at Hartog.
Gebakkraam Verwijk is at a shopping square way out of the city centre. The address is Bijlmerplein, in front of the Lidl supermarket (around number 94). Get to it by tube, walking 8 minutes from tube station Bijlmer Arena.
How do you like your balls? Happy new year everybody!
Btw, any Dutch person telling you that the original oliebol does not contain filling like currants is just wrong. Tell them: ‘Well, according to food writer Johannes van Dam, it was actually common to put not even currants, but even nuts and other tutti frutti in there. So historically, you are incorrect.’ And then give them a smug face, smile upon their ignorance and walk away to get another oliebol.
