While the Netherlands is preparing for New Year's Eve with the traditional oliebollen, this festive treat can also be prepared in Thailand. Baking oliebollen in Thailand is a fantastic way to bring a piece of Dutch culture to the tropics.
The main ingredient for oliebollen is the flour, which is easily found in most supermarkets in Thailand, such as Makro, Lotus or Big C. Yeast, another important ingredient, is also available in these stores, often with the baking products. Sugar, salt and eggs for the oliebollen batter are available as standard.
Raisins or currants can be used for the filling, although these can be harder to find. A good place to look is in the larger supermarkets or in international food stores in larger cities. Alternatively, apple slices or other locally available fruits can add a tropical twist to the traditional oliebol.
Milk, another ingredient, is widely available in Thailand. It is essential to choose a good frying oil for frying. Peanut oil or sunflower oil, both available in most Thai stores, are excellent options because of their high smoke points.
Frying oliebollen requires a deep pan or deep fryer. In Thailand, kitchen items such as pans and fryers can be found in large department stores or specialized kitchen stores.
For Dutch people in Thailand, baking oliebollen offers a delicious way to celebrate a little bit of home during the holidays. For Thais and other international residents it is a unique opportunity to get acquainted with this tasty Dutch tradition. With the right ingredients and a little patience, it is possible to enjoy home-baked oliebollen anywhere in Thailand.
Have you ever baked oliebollen in Thailand? And, did they taste good?
About this blogger
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Known as Khun Peter (62), lives alternately in Apeldoorn and Pattaya. In a relationship with Kanchana for 14 years. Not yet retired, have my own company, something with insurance. Crazy about animals, especially dogs and music.
Enough hobbies, but unfortunately little time: writing for Thailandblog, fitness, health and nutrition, shooting sports, chatting with friends and some other oddities.
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Every year after my retirement I live in a village just above Koraht and experience my Thai winter season there near many Thai family.
And that also includes the oliebollen fuss on New Year's Eve, and as an old baker it is a piece of cake to start every year after Christmas, get up at 7 am and make the oliebollen batter the old-fashioned way with the addition of the choux pastry to make them nice and airy. I bring the fresh yeast and filling from the Netherlands and store the fresh yeast in an airtight plastic box with a damp cloth in the refrigerator and also bake my own bread with it, let the batter rise well and then bake for a few hours on a moderate gas heat.
And then the next day, hand it out to the closest family in the neighborhood with icing sugar on it...
The Thais always have sweets, fun to do,
Harry from Banbing , Thailand !!
Nice...I do almost the same thing in a rural village in Germany and hand out the oliebollen among the village's circle of acquaintances. I like to give the recipe an extra twist by adding pieces of candied ginger, dates, cranberries and some ground vanilla. I use high oleic sunflower oil as cooking oil because when using regular sunflower oil, harmful radicals and aldehydes are formed due to prolonged heating. The manufacturer often adds antioxidants to oil declared as "frying oil" that prevent the formation of these harmful substances.
Happy New Year
Johannes from Birkelbach near Winterberg
p.s. interesting tip about the choux batter. I'll definitely try it sometime.
Yes, for a number of years now I have been baking oliebollen for the family here in the province of Phayao. I have even baked oliebollen for the children of a nearby school. It took a while before they dared to take a bite. Denuf had to set the example. I just don't have a deep fryer. It's quite difficult to keep the oil at the right temperature. This year I baked them in the air fryer. You have to adjust the batter a bit. A little less moisture. Then they taste quite nice. And the family always likes it when the farang makes something edible from Holland.
Regards Adrian
Delicious, but without powdered sugar I don't really think it is what it should be.
Baked them again yesterday. Just like every year. Tasty
I have been baking oliebollen on the Indonesian island of Lombok for 16 years.
Everything is available in the local baking shops. You don't have to go to the expensive supermarkets for it.
I always make it with beer.
Always works and are super tasty. Handing it out here and there is highly appreciated
Carolina, do you use beer instead of yeast?
And if so, how much?
We have also been baking. At least my girlfriend. I only brought icing sugar with me from the Netherlands. Bought a lot, including the currants, at the Makro. The yeast earlier at the friendship market in Pattaya.
Unfortunately my friend didn't know what the yeast was for, she gave it away.
So without yeast. They didn't turn out nice and round, but they still tasted good.
Just thought there were so few currants in it. When the baking was almost done, I found the bag of currants, they only used a quarter of that 300 gram bag. On a kilo of flour. Maybe better next time.