How to Make Oliebollen – Traditional Dutch Donuts

Oliebollen (literally: oil balls) are Dutch donuts made from enriched fresh yeast dough and fried to golden perfection in a deep fat fryer. They’re a beloved Dutch tradition, typically prepared and eaten on New Year’s Eve, but you can also find them at street stands during November and December as part of yule celebrations—and occasionally throughout the year at fairs. They are also the precursor to the American donut. Yup, it’s true. Or at least history tells us so. Regardless, these deep-fried dutch pastries are filled with raisins and apples, then topped with a generous dusting of icing sugar. And just like its American descendant, it is the perfect sweet indulgence.

Some people take it further by adding citrus zest, succade, or candied cherries. After baking, oliebollen can also be filled with whipped cream, pastry cream, or jam. The dough itself isn’t very sweet, so most of the sweetness comes from the toppings and fillings.

When I was younger, I helped my dad bake oliebollen at home. We always made two batches, one plain and one with raisins. The first ones always came fresh out of the oil just in time for lunch. Freshly baked oliebollen are the most delicious. They stay tasty for 1-2 days and can be reheated in the oven, but freshly baked is simply unbeatable.

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Later, I started baking them with my boyfriend. He had a lot of experience making oliebollen, so I followed his family recipe, which included raisins and apple, and completely fell in love with it. At first, we made large batches in the student flat where we lived, sharing them with friends. There were always plenty to eat late at night after returning from a New Year’s Eve party—and more for a perfect hangover breakfast the next day.

Nowadays, we just bake for ourselves, in our small kitchen, in our small apartment, but we continue honoring the tradition of baking oliebollen.

Here’s an interesting fact: the well-known American donut is likely an Americanized version of the olieboll, introduced to America by Dutch settlers.

Why You’ll Love This Recipe:

• Perfectly Light and Fluffy: The yeast-leavened dough results in soft, airy bites with a golden, crispy exterior.
• Authentic Holiday Tradition: These doughnuts are a staple of Dutch New Year celebrations, but they’re just as good as cozy weekend treats.
• Customizable Flavor Options: Beyond the traditional raisins, apples and currants, you can try adding cranberries or even chocolate chips.
• Simple and Affordable Ingredients: Pantry staples like flour, sugar, and eggs make it an accessible recipe for home cooks at all skill levels.

What You Need to Know About Oliebollen:

Oliebollen are considered the Dutch precursor to American doughnuts. They are traditionally served dusted with powdered sugar. The slightly sweet dough is enriched with dried fruits, and they’re served warm from the fryer.

Ingredients You’ll Need:

• Flour
• Sugar
• Yeast
• Milk and Eggs
• Raisins, Apples or Currants (Optional): Traditional, but you can skip or swap with dried cranberries or nuts for a twist.
• Powdered Sugar: The classic finish—dust generously for the best results.

Equipment You’ll Need:

• Large Mixing Bowl: For combining and proofing the dough.
• Deep Fryer or Heavy Pot: A heavy-bottomed pot retains heat well, ensuring the oil stays at an even temperature.
• Slotted Spoon: For lifting and draining the oliebollen without excess oil.
• Kitchen Thermometer: Essential for monitoring the frying temperature—aim for 350°F (175°C) to avoid undercooked or greasy results.

Important Cooking Tips:

• Proofing the Dough: Let the dough rise in a warm spot until doubled in size. This helps develop the perfect texture and flavor.
• Oil Temperature: Maintain oil at 350°F (175°C). Too cool, and the dough absorbs oil and turns greasy. Too hot, and the exterior burns before the inside cooks.
• Don’t Overcrowd: Fry in small batches to ensure even cooking and maintain oil temperature. Crowding the fryer leads to uneven results.
• Drain Properly: Use paper towels to absorb excess oil and prevent sogginess.

Planning Ahead:

• Prepare Dough Early: The dough can be made and proofed up to 2 hours in advance. If needed, you can let it rest overnight in the refrigerator and bring it back to room temperature before frying.
• Serving Tip: For parties, fry them fresh and serve immediately. However, they can be reheated if necessary.

Storing, Freezing, Reheating:

• Storing: Place cooled oliebollen in an airtight container and store at room temperature for up to 2 days.
• Freezing: Store in freezer bags for up to 1-2 months.
• Reheating: Reheat in a 350°F (175°C) oven for 5-7 minutes until warmed through and crispy. Avoid microwaving, as it makes them chewy.

FAQ:

Q: Can I make the dough ahead of time and refrigerate it overnight?
A: Yes, you can. Refrigerating slows down yeast activity, which can enhance the flavor. Let the dough return to room temperature before frying.

Q: Why do my oliebollen taste greasy?
A: Greasiness happens when the oil is too cool. Ensure it stays around 350°F (175°C). Overcooking can also lead to excess oil absorption.

Q: How can I prevent raisins from sinking to the bottom of the dough?
A: Toss them in a bit of flour before folding into the dough to evenly distribute them.

Q: Can I air-fry oliebollen instead of deep-frying them?
A: Technically, yes, but the texture will be different. Air-fried oliebollen may lack the same crispiness and fluffiness.

Q: How do I know when the oliebollen are done frying?
A: They should turn golden brown after 4-5 minutes. To be sure, you can test one by cutting it open to check if the center is fully cooked.

Q: What should I do if the dough doesn’t rise?
A: Check the expiration date of your yeast, and ensure the water or milk used is warm (but not too hot). Proof the dough in a warm, draft-free area.

Substitutions and Allergies:

• Dairy-Free: Use almond milk, oat milk, or soy milk. Note that oat milk tends to thicken the dough slightly, so you may need to adjust flour accordingly.
• Gluten-Free: Substitute with a 1:1 gluten-free flour blend. Be aware that the texture may be slightly denser.
• Egg-Free: Use flaxseed meal (1 tablespoon mixed with 3 tablespoons of water per egg) or aquafaba.

Beverage Pairings:

• Traditional Dutch Advocaat: A rich and creamy egg-based liqueur pairs beautifully with these warm doughnuts.
• Spiced Hot Chocolate: Kick up the holiday mood with a warm cup of hot chocolate sprinkled with cinnamon or nutmeg.
• Sparkling Cider or Champagne: Light, bubbly drinks cut through the richness, making them ideal for fun celebrations.

Step-by-Step Guide: How to Make Oliebollen

Step 1: Activate the Yeast

• In a small bowl, dissolve the yeast in lukewarm milk. Stir gently and let it sit for 5-10 minutes until frothy. This shows the yeast is active.

Step 2: Combine Dry Ingredients

• In a large mixing bowl, combine the flour, salt, and sugar. Mix thoroughly to distribute the ingredients evenly.

Step 3: Mix the Dough

• Make a well in the center of the flour mixture and add the eggs and the yeast-milk mixture.
• Using a sturdy wooden spoon, dough hooks, or a stand mixer fitted with a dough hook, mix for about 8-10 minutes until the batter is smooth and slightly elastic. It should be thicker than pancake batter but not as stiff as bread dough.

Step 4: Add the Raisins and Apples

• Gently fold in the soaked raisins and diced apple until evenly distributed.

Step 5: Let the Dough Rise

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

Step 6: Heat the Oil

• Heat the oil or fat in a deep fryer or heavy-bottomed pot to 340°F (170°C). To check if the oil is ready, drop a small piece of batter into the oil. It should sizzle and slowly rise to the surface.

Step 7: Form the Oliebollen

• Using 2 spoons or an ice cream scoop, form spheres of batter and carefully drop them into the hot oil. Dip the spoons or scoop in oil to prevent sticking.

Step 8: Fry Until Golden

• Fry the oliebollen in batches, turning them occasionally, for 4-6 minutes or until golden brown on all sides. If the oil temperature is correct, they should turn themselves over as one side browns.

Step 9: Drain Excess Oil

• Use a slotted spoon to remove the oliebollen from the oil and place them in a colander to drain briefly. Transfer them to a second colander or tray lined with paper towels to absorb any remaining oil.

Step 10: Dust with Sugar

• Once slightly cooled, dust generously with icing sugar before serving.

How to Make Oliebollen – Traditional Dutch Donuts

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4.8 from 6 reviews

• Author: Ena Scheerstra
• Total Time: 1 hour 50 minutes
• Yield: Around 20 oliebollen 1x

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Description

These deep-fried dutch pastries are filled with raisins and apples, then topped with a generous dusting of icing sugar. Oliebollen are perfect for any party, or why not just as a sweet indulgence whenever you feel like it?

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Ingredients

Units USM Scale 1x2x3x

3 1/4 cups (400 g) all-purpose flour

2 teaspoons salt

0.7 oz (20 g) fresh yeast or 2 1/4 teaspoons active dry yeast

1 1/4 cups (300 ml) lukewarm milk

1 tablespoon sugar

2 large eggs

1 cup (200 g) raisins, soaked, washed, and dried

1 large apple, peeled, cored, and finely diced

Oil or fat for deep-frying

Icing sugar, for dusting

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Instructions

Step 1: Activate the Yeast

• In a small bowl, dissolve the yeast in lukewarm milk. Stir gently and let it sit for 5-10 minutes until frothy. This shows the yeast is active.

Step 2: Combine Dry Ingredients

• In a large mixing bowl, combine the flour, salt, and sugar. Mix thoroughly to distribute the ingredients evenly.

Step 3: Mix the Dough

• Make a well in the center of the flour mixture and add the eggs and the yeast-milk mixture.
• Using a sturdy wooden spoon, dough hooks, or a stand mixer fitted with a dough hook, mix for about 8-10 minutes until the batter is smooth and slightly elastic. It should be thicker than pancake batter but not as stiff as bread dough.

Step 4: Add the Raisins and Apples

• Gently fold in the soaked raisins and diced apple until evenly distributed.

Step 5: Let the Dough Rise

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

Step 6: Heat the Oil

• Heat the oil or fat in a deep fryer or heavy-bottomed pot to 340°F (170°C). To check if the oil is ready, drop a small piece of batter into the oil. It should sizzle and slowly rise to the surface.

Step 7: Form the Oliebollen

• Using 2 spoons or an ice cream scoop, form spheres of batter and carefully drop them into the hot oil. Dip the spoons or scoop in oil to prevent sticking.

Step 8: Fry Until Golden

• Fry the oliebollen in batches, turning them occasionally, for 4-6 minutes or until golden brown on all sides. If the oil temperature is correct, they should turn themselves over as one side browns.

Step 9: Drain Excess Oil

• Use a slotted spoon to remove the oliebollen from the oil and place them in a colander to drain briefly. Transfer them to a second colander or tray lined with paper towels to absorb any remaining oil.

Step 10: Dust with Sugar

• Once slightly cooled, dust generously with icing sugar before serving.

Notes

Soaking the Raisins: Soaking the raisins helps them plump up and prevents them from burning during frying.

Consistent Oil Temperature: Maintaining a steady 340°F (170°C) ensures that the oliebollen cook through evenly without becoming greasy.

Turnover Test: Well-made oliebollen naturally turn themselves over in the oil when one side is golden. If not, manually turn them halfway through frying.

Dust Before Serving: Dust with icing sugar just before serving to avoid sogginess.

Storage Tip: Store leftovers in an airtight container and reheat briefly in the microwave or oven before serving.

For Plain Oliebollen: just leave out the raisins and apple.

• Prep Time: 20 mins
• Rising Time: 60 mins
• Cook Time: 30 mins
• Category: Pastry
• Method: Deep Frying
• Cuisine: Dutch

Nutrition

• Serving Size: 1 donut
• Calories: 210
• Sugar: 6g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg