New Year's tradition: Oliebollen and fireworks (1)

Now that we have put Christmas behind us, we are preparing for the New Year. Of course also in Thailand. There they take it even smarter, namely three times a party. In Thailand people have the turn of the year several times on the calendar: January 1, but also Chinese New Year in February and Songkran on April 13, the start of a new year according to the Buddhist calendar.

The prelude to the turn of the year is one of traditions: deep fried doughnut balls, apple turnovers and fireworks. To start with the oliebollen, where does that tradition come from? That is still unclear. They probably have their origin in a Catholic tradition, but they may also have been brought by Portuguese Jews.

Origin of oliebollen

There are therefore various theories about the origin of oliebollen on New Year's Eve. They probably originated at the end of the Middle Ages to celebrate the end of the Catholic Lent period. Another explanation is that they may have come from Portugal. Around 1500, all Jews had to leave Portugal during the Spanish Inquisition. Many fled to the Netherlands and brought their own recipes with them. In Portugal, people at that time already ate something that resembled an oliebol: oil cakes with (dried) subtropical fruits. The oil would refer to the oil from the ever-burning lamp in the Temple of Jerusalem. The Dutch considered the Jewish oil cakes a delicacy. In a painting from 1652 we see an oil globe as we know it for the first time. At the time they were fried in rapeseed oil.

Flanders

The oliebol is also a tradition in Flanders. There people often talk about a smoutebol because they used to be baked in smout. A smoutebol is usually not filled and is often baked in ox white and prepared with beer or carbonated water. In the Netherlands, oliebollen are often filled, usually with currants or raisins. Other ingredients can also be added, such as apple, candied peel, orange slices or cream.

Nancy Beijersbergen / Shutterstock.com

Oliebollen stall

Nowadays, oliebollen are mainly bought at a stall, supermarket or bakery and are no longer baked themselves. I still remember my mother baking them herself in a large kettle that was also used for cooking wax. The baking smell lingered for days and that is probably also the reason that they are no longer baked at home.

Seizure

A good batter is the secret to the taste of an oliebol. The batter is often made from flour, eggs, yeast, some salt and lukewarm milk or buttermilk. Beer is sometimes used instead of yeast, because it contains yeast. The batter should rise for an hour, so that the oliebol becomes sufficiently airy. Then they go into the hot oil as a ball. The oliebollen are sprinkled with icing sugar, which not only looks festive, but also tastes great.

About the other tradition, setting off fireworks more tomorrow.

Are there any Belgians or Dutch people who bake their own oliebollen/apple turnovers in Thailand? If so, tell us how you do that and what do Thai people think of this delicacy?

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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