Belgian OliebollenOn a trip to Belgium, my friend Carlo Grootaert of De Struise Brouwers took me to a local farmer’s market.  As we walked around, visiting all the farmers, the different stalls, offering so many amazing and fresh vegetables, meats, cheeses, breads and then a smell hit my nose.  The smell of fried food, and more specifically, fried donuts… “Belgium has donuts?” I asked Carlo.  He responded with, “Yes, and you HAVE to try them!!!”  With excitement, we visited this amazing food truck, that unfolded like a transformer, with an open kitchen, to make a fry these unique Belgian fried treats.  After tasting these piping hot balls of Belgian Oliebollen goodness, I had to re-create what I had tasted that memorable morning.

 

There are many street fairs and markets in Belgium.  Some  have these fried Beer Donut | Doughnut available.  One of the few fried pastries in Belgium, these Oliebollen are a true treat.

Serves: 8 people

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | May 2009 | Issue #28

Belgian Oliebollen
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A Unique style donut | doughnut, these Belgian Oliebollen are fried to order and coated in powdered sugar.
Servings Prep Time
8 guests 10 minute
Cook Time Passive Time
6 minute 30 minute
Servings Prep Time
8 guests 10 minute
Cook Time Passive Time
6 minute 30 minute
Belgian Oliebollen
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A Unique style donut | doughnut, these Belgian Oliebollen are fried to order and coated in powdered sugar.
Servings Prep Time
8 guests 10 minute
Cook Time Passive Time
6 minute 30 minute
Servings Prep Time
8 guests 10 minute
Cook Time Passive Time
6 minute 30 minute
Ingredients
Oliebollen Dough Ingredients:
Dusting Ingredients:
Servings: guests
Units:
Instructions
  • In a large bowl, lightly mix together the flour, water and beer. In a separate small bowl, add the milk, sugar and yeast. Mix together and let sit for 5 minutes. The yeast will foam up if it is active. If this does not happen, start over with fresh yeast.
  • As the yeast is proofing, separate the egg yolks (into the flour/beer bowl) and the whites (into an electric mixer). Starting on low speed, slowly whisk the whites for 1 minute. Then increase the speed to high over another minute. Slowly add the sugar and salt to the whites as they beat to a stiff peak. Now add the yeast slurry to the flour mixture and fold in the beaten egg whites until combined. Cover the bowl with a towel and let sit at room temperature for 30 minutes, allowing the dough to rise.
  • To cook, preheat the oil in a large pan, half full, to 350°F | 177°C. Dip a large soup spoon in water (to prevent sticking), then into the batter, making a small mound, and then carefully drop into the hot oil. Add about 6 – 8 spoonfuls of batter at a time. Cook for about 3 – 4 minutes, then turn the balls over to cook and brown evenly. Cook another 3 – 4 minutes and remove from the oil, letting drain for a few moments, then place on a cooling rack set over a paper bag or paper towels.
  • Let cool slightly and then dust with powdered sugar.
  • Serve immediately.
Recipe Notes

carlo-and-oliebollen-2

beer-donuts-300

 

Love Beer Donuts | Doughnuts?

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Monk’s Cake Donut
Zeppole de Birra

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