An oliebol is a traditional Belgian and Dutch beignet. They are called oliebollen or smoutballen in the Netherlands, smoutebollen in Flanders and croustillons in Wallonia, Schmalzkugeln in Eastern Belgium German. In France, with croustillons they are also commonly called beignets rapides and croustillons hollandais.
Type: Doughnut, Dumpling
Place of origin: Netherlands, Belgium
Main ingredients: Baking powder, Currants, Eggs, Flour, Milk, Raisins, Salt, Sultanas, Yeast, Zest or succade
Variations: Appelbeignet
Source: Wikipedia
This Dutch dessert, Oliebollen, is usually eaten on New Year's Eve
***
Vla is a Dutch dairy product made from fresh milk. The word 'vla' was first documented in the 13th century and originally referred to any custard-like substance covering cakes or other baked goods. The word vlaai is related and has since come to refer a type of pie.
Source: Wikipedia
This Dutch dessert, Vla, is eaten year round.
No comments:
Post a Comment