Here in the USA, the winter holidays are all about eating, gifting, caroling and partying on New Year's Eve!

For centuries, eggnog has been a fun and festive holiday libation nationwide, especially on Christmas Eve and Christmas Day.

But, did you know that donuts used to be a popular holiday tradition as well, amongst Dutch immigrants in the 19th century?

Oliebollen is a deep-fried doughnut ball recipe infused with raisins, currants or apples: and powdered with sugar.

It is a transatlantic crossover from the Netherlands, where oliebollen (Dutch for "oil balls") has been a local favorite for centuries.

So much so that it makes a delectable appearance in Aelbert Cuyp's 1652 painting, Young maid holding a cooking pot full of oliebollen.

Though it is lesser known in America nowadays, oliebollen is still a beloved New Year's tradition in the Netherlands. Taste it for yourself with this delightful recipe.

Ingredients

• 1 Granny Smith apple, diced

• Dried raisins, cranberries or cherries

• 1 cup orange juice

• 1/2 cup of milk

• 2 teaspoons of active dry yeast

• 1 cup all-purpose flour

• 1 lemon

• 1 tablespoon butter

• 1 teaspoon of ground cinnamon

• 1 egg

• Salt

• Peanut oil or sunflower oil

• Powdered sugar

Directions

1. Cut a Granny Smith apple into diced pieces.

2. Add 1/3 cup of diced apples and dried fruit like raisins, cranberries and/or cherries to a glass cup or bowl of orange juice. Put the container in the refrigerator and soak the fruits overnight.

3. Drain the soaked fruits. Spread them out on a tray; pat them down with a clean towel; then air dry.

4. Slowly warm the milk on low heat in a saucepan. Pour it into a glass bowl.

5. Add yeast to the milk and stir till dissolved.

6. In a separate glass bowl, mix the flour with lemon zest. Then add to the milk mix.

7. Add butter, cinnamon, salt and an egg to the batter. Stir until fully blended.

8. Slow stir in the fruit until evenly distributed throughout the dough. Then cover the bowl and wait until the dough rises to double its size.

10. Heat oil in a frying pan or fryer to 350° F (190°C).

11. Take a small ice cream scoop and dip it into the hot oil. Next, dip the scoop into the dough to form a round dough ball. Then drop the ball in to the hot oil. Fry each ball until it is golden brown.

12. Using a slotted or perforated cooking spoon, remove each ball from the oil and place on a plate or platter covered with paper towels.

13. When all of the oliebollen balls are fried, transfer them onto a decorative platter. Layer them into the shape of a mouthwatering pyramid. Then sprinkle with powdered sugar.

14. Enjoy. Yum!

Chef's Note

• If you want to add a boozy kick to your oliebollen, use 1/2 cup of orange juice and 1/2 cup of your favorite spiced rum.