For NYE celebrations in the Netherlands we tend to bake. Specifically oliebollen. You see oliebollen-food trucks pop up as early as late November, but the oliebollen eating really builds up post Christmas, with its culmination on December 30th and New Year's Day.
The recipe I have for it was given to me by my mother who got it from a very old trusted cookbook. As far as recipes go, it is singlehandedly the most Dutch thing I know how to make. (since I don't know how to make cheese).
Oliebollen (10-12)
1/2 kilo plain flour
1 sachet of dry yeast (7g)
1/2 litre of luke warm milk (I use semi-skimmed milk)
Salt
Yellow and brown raisins.
Mix the flour with the yeast, give it a good stir with a wooden spoon so all the yeast is properly mixed in. Add milk until the flour is no longer dusting (about or just over half). Add the rest of the milk and a pinch of salt (rather too little than too much, because salty oliebollen are atrocious). Mix until you have a (nearly) smooth batter. Add the raisins as you please, make sure they are evenly distributed.
Cover with a damp cloth and leave to proof for 45 to 60 minutes in a lukewarm spot. (next to a heater or in a oven at 38C)
Heat a pan with sunflower oil or a deep fryer to about 190C (you can test with a small piece of bread). I use an ice scoop to get nice size oliebollen, dip it in water between scoops or your batter will stick to the scoop. Bake 3/4 at the same time.
They are done when they are brown-ish. (note, they brown a little as they cool down as well.)
Serve with a dusting of icing sugar.
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