This year’s best oliebollen – the deep fried dough balls eaten at New Year – are made by the Voskamp bakery in Spijkenisse, according to this year’s traditional test in the AD newspaper.
Voskamp is the only outlet to be given 10 out of 10. Master baker Cees Weeda told the paper the recipe is now being kept in a safe.
Last year’s winner, Richard Visser from Rotterdam, who has taken the title seven times, was awarded 7.5 this year and came 16th.
The AD said this winter’s freezing competitions meant many oliebol makers in outdoor stalls had problems with their machinery and could not make a proper batter.
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