Belgian Oliebollen
On 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
| Servings | Prep Time |
| 8 guests | 10 minute |
| Cook Time | Passive Time |
| 6 minute | 30 minute |
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A Unique style donut | doughnut, these Belgian Oliebollen are fried to order and coated in powdered sugar.
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- 20 ounce flour, all-purpose
- 1 cup water warmed to 105°F | 41°C
- 1 cup Belgian Dark Strong Ale, such as De Struise Brouwers Pannapot or other Belgian Strong Dark Ale
- 1/4 cup milk, whole preferably organic, warmed to 105°F | 41°C
- 2 tablespoon sugar, organic
- 1 1/2 teaspoon yeast, active dry,
- 4 each eggs, extra large at room temperature
- 2 tablespoon sugar, organic
- 2 cup sugar, powdered
- 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.
Love Beer Donuts | Doughnuts?
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