Traditional Dutch Oliebollen Recipe

Traditional Dutch deep-fried pastry, similar to doughnuts or fritters, commonly eaten on New Year’s Eve, but over Christmas too.

Oliebollen are deep-fried to perfection, boasting a crunchy exterior and a soft, fluffy center. Packed with raisins, currants, and apples, they make for a festive treat that’s especially popular around Christmas and New Year in the Netherlands. However, these scrumptious bites can be enjoyed any time of the year!

To achieve the perfect Oliebollen, it’s essential to fry them in oil that’s hot enough—around 180-190°C. Cooler oil can result in doughnuts that are greasy and heavy. Follow this recipe to enjoy soft, flavourful, and irresistibly delicious Dutch doughnuts.

Ingredients

• 1¼ tsp dry yeast
• 1 cup lukewarm milk
• 2¼ cups flour
• ½ tsp salt
• 1 egg whisked
• ¾ cup raisins
• ¾ cup dried currants
• 3 Granny Smith appels peeled, cored and finely hopped or grated
• vegetable oil for deep frying
• 1 cup icing sugar for dusting

Instructions

1. Dissolve the yeast in warm milk, then mix with the sifted flour, salt and egg to form a smooth batter.
2. Fold in the raisins, currants and grated apple, cover and leave to rise until doubled in size.
3. Fry spoonfuls of the batter in hot oil until golden and fluffy, drain well and dust generously with icing sugar.

Serve warm for best results.

Irene Muller

Crispy Dutch Oliebollen Recipe – Festive treats for family and friends

Known as "Dutch Doughnuts," these golden, crispy delights are a beloved tradition during the holiday season.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 10

Course: Snack

Cuisine: Dutch

Ingredients Method

Ingredients

  

• 1¼ tsp dry yeast
• 1 cup lukewarm milk
• 2¼ cup all-purpose flour
• ½ tsp salt
• 1 large egg whisked
• ¾ cup raisons
• ¾ cup dried currants
• 3 Granny Smith apples peeled, cored and cut in small cubes, or grated
• Vegetable oil for deep-frying
• 1 cup icing sugar for dusting

Method

 

Activate the Yeast

1. Dissolve the dry yeast in lukewarm milk. Let it sit for a few minutes until bubbly and activated.
   

Prepare the Batter

1. In a large mixing bowl, sift together the flour and salt.

   Stir in the yeast mixture and whisked egg to create a smooth batter.

   Fold in the raisins, currants, and apple.

Let It Rise

1. Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for about 1 hour, or until it has doubled in size.

Heat the Oil

1. In a deep fryer or a large heavy-bottomed pan, heat the vegetable oil to 180-190°C (350-375°F).

Shape & Fry

1. Use two spoons to scoop and shape small balls of dough. Carefully drop them into the hot oil.

   Fry the doughnuts for about 8 minutes, turning occasionally, until they are golden brown and fully cooked.

Drain & Dust

1. Remove the Oliebollen from the oil and drain on paper towels.

   Generously dust them with powdered sugar before serving.

Serving Tips

1. For the best experience, serve Oliebollen warm, dusted with extra powdered sugar. They’re perfect for holiday parties, family gatherings, or as a cozy rainy or winter snack.

Enjoy this traditional Dutch treat, and let the festive flavours bring joy to your table!