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August 7, 2012


The Dutch do dessert like no other. There’s poffertjes – tiny puffy spheric doughnuts; stroopwaffles – syrup sandwiches; vla – pudding in a litre-sized tetrapak. But oil balls take the cake. They’re a traditional New Year’s Eve treat made by plopping a dollop of yeast dough in hot oil. They’re become little floating islands of donut that contain raisins, apple or currants and covered in sugar. This germanic traditional sweet was native to Holland and in the dead of winter eating oliebollen was a survival must.  If you feared the goddess Perchta – the wizened witch Bertha – then it was said her sword would slide off your greasy oliebollen belly and you could avoid evisceration. Nothing like pastry with imperative.


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