Oliebollen is a fruit dumpling which we eat on New Years Eve, drenched in icing sugar. Nana used to cook enormous olly balls, piled high on a large delph platter. I saw a photo on facebook yesterday (posted by another Kamp) and I remembered I had my Nanas original recipe taped into my cookbook. Here it is – along with a bonus recipe for a Boterletter, another family favourite at Christmas. Our Boterletter is in a horseshoe shape, iced, and decorated with glazed cherries.
(Note to family – if you look closely you can see Nana typed this on the reverse of a J G Kamp Ltd letterhead from Newlands, Wellington, so it makes this bit of paper circa 40 years old!)
Note: If you are using fast acting yeast sachets – a 7g sachet will suffice as the equivalent for fresh yeast.
This is what the mix should look like before resting: