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Our New Year's Tradition

New Year's is a time for starting fresh, enjoying the last of the holiday season with family and friends.

It's also the time here at Belbeck's Family Farm that we embrace Kate's Dutch heritage (proudly 50% Dutch!) and give up any hope of eating healthy!

We are talking about Oliebollen - translation: oil sphere - little donut like balls of deep-fried goodness! Now oliebollen are traditionally eaten on New Year's Eve, but we've made it a New Year's day tradition, because we really don't want our 2 and 4 year old to have the sugar-induced ability to stay up until midnight! Did I mention that these little fat-filled fritters are dipped in ICING SUGAR??

Embrace your sweet tooth and your inner Dutch-person and make yourself some oliebollen!

Dutch Oliebollen

Here's the recipe that we use:


1/2 cup warm water

3 tbsp granulated sugar

1 x 1/4oz active dry yeast

2 eggs, well beaten

1 1/2 cups milk

1/2tsp vanilla

1 tsp salt

2 cups of fruit (raisins, dried currents, finely chopped cooking apple for example) -optional

4 cups all purpose flour

oil for deep frying

icing sugar for dipping


Stir warm water and sugar together in a large bowl. Sprinkle yeast over the top. Let stand for 10 minutes, then stir to dissolve yeast.

Add next 7 ingredients in the order given. Mix. Cover with greased waxed paper and tea towel. Let stand in the oven with the light on and door closed for approximately 1 1/2 hours until doubled in bulk.

Drop by the tablespoonful in hot oil (375 degree F) to brown. Cool on rack.

Dip in icing sugar and enjoy! Makes about 48.

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