Most Dutch people celebrate the New Year with champagne and ‘oliebollen’ (Dutch donuts). And the latter must be fresh.
That’s why at bakery Godfried De Vocht a lot are baked these days. "We bake about 85000 in the last two days of the year."
De Vocht has several stores in the city and surrounding areas. On Tongelresestraat and Heezerweg in Eindhoven, but also in Nuenen, Geldrop and Aalst Waalre. All oliebollen (donuts) are baked at an industrial estate in Nuenen.
"Personally, I think the best are with raisins," says Dirk de Vocht. "Especially now we have a new recipe with a harder crust," his father Godfrey adds. "The last day starts early for us on Wednesday evening. Around ten o’clock in the evening we start baking. We work through the night, and sometime around Thursday afternoon we’re done.
After that I have seen enough oliebollen. On New Year’s Eve I’ll get something else myself. "
Translation: Maryanne Staal