Oliebollen are the smell of New Year’s Eve in the Netherlands. Every town has a stall frying them from November onward, and by December 31st the lines stretch around the block. I grew up eating them from paper bags, still warm, icing sugar melting into the hot dough. My grandmother made them every year in a deep pot on the stove, standing guard with a slotted spoon, pulling out each one when the color was right.
The dough is simple. Flour, fresh yeast, lukewarm milk, sugar, eggs, and a long rise. Raisins and chopped apple folded in at the end. The batter is sticky and wet, which is how you get that open, airy crumb inside. A stiff dough gives you dense balls, and nobody wants that. Scoop the batter with two spoons and drop it straight into the oil.
How to Make Oliebollen
Getting the Dough Right
The batter should be thick but still pourable, like a very wet bread dough. If it holds its shape on a spoon, it is too stiff. Add a splash more milk until it drops off the spoon in a heavy blob. 
Let it rise for at least 45 minutes. The batter should double and be full of air bubbles on the surface. A proper rise is what makes the inside light.
Frying Without Burning
Oil temperature matters. 170C (340F) is the target. Too hot and the outside browns before the inside cooks through. Too cool and they absorb oil and turn greasy.
Use a thermometer. Fry 3-4 at a time, turning them once halfway through. About 6-7 minutes total per batch.
Shaping with Two Spoons
Wet two tablespoons with water or oil. Scoop batter with one, push it off with the other directly into the hot oil. Do not try to form perfect spheres. The irregular shape is how oliebollen are supposed to look.
How to Make Oliebollen – Traditional Dutch Donuts
- Total Time: 44 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Crispy, golden-brown Dutch donuts filled with sweet raisins and apples. A perfect treat for any occasion!
Ingredients
- 3.25 cups (760 ml) all-purpose flour
- 2 tsp salt
- 0.7 oz (20 g) fresh yeast
- 1.25 cups (300 ml) lukewarm milk
- 1 tbsp sugar
- 2 large eggs
- 1 cup (200 g) raisins
- 1 large apple
- Oil or fat for deep-frying
- Icing sugar
Instructions
- In a small bowl, dissolve the yeast in lukewarm milk. Stir gently and let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the flour, salt, and sugar. Mix thoroughly to distribute the ingredients evenly.
- 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.
- Gently fold in the soaked raisins and diced apple until evenly distributed.
- 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.
- Heat the oil in a deep fryer or heavy-bottomed pot to 340°F (170°C).
- 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.
- Fry the oliebollen in batches, turning them occasionally, for 4-6 minutes or until golden brown on all sides.
- 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.
- Once slightly cooled, dust generously with icing sugar before serving.
Notes
- For a richer flavor, use a combination of milk and buttermilk in the batter.
- Ensure the oil is at the correct temperature before frying to achieve a perfect golden-brown color and prevent oily donuts.
- Leftover oliebollen can be stored in an airtight container at room temperature for up to 2 days; reheat gently in a low oven before serving.
- Prep Time: 20 minutes
- Rising Time: 60 mins
- Cook Time: 24 minutes
- Category: Dessert
- Method: Deep-Frying
- Cuisine: Dutch
Nutrition
- Serving Size: 1 oliebollen
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
Can I use instant yeast instead of fresh yeast?
Yes. Use about 7g (2.5 tsp) instant yeast for every 20g of fresh yeast. Mix it directly into the flour instead of dissolving in milk first. The rise time stays the same.
Why are my oliebollen dense inside?
The batter was either too thick or did not rise long enough. It needs to be wet and sticky, not a firm dough. Give it at least 45 minutes to rise until the surface is bubbly and the volume has doubled.
Can I bake these instead of frying?
You can try, but they will not taste like oliebollen. Baked versions come out more like muffins. The deep-frying is what creates the crisp exterior and soft, slightly oily interior that defines the dish.
Just made them on Father’s Day as my husband remembers them from his childhood visits in Laren. The recipe was easy to follow and the end result was amazing: fluffy and moorish. The only problem was that they disappeared in record time. I used plain flour and covered the bowl with cling film.
Very, very, good. Very successful recipe and another reason to get fat as a bergermeister.
Just like Oma used to make! Great recipe but the stirring for 10 minutes was killer. You definitely need Oma-like arm strength!
Thanks to the person who took the time to post this! Well worth it.
Thank you. My dad also made these. It was his only cooking job for the year. I have made your recipe. Absolutely nailed it.
I love this recipe.
what do you cover the bowl with
Do you use plain flour or self raising flour
This is the best recipe I have ever used. The texture of the Oliebollen is perfect. Thank you!
Would be better if recipe was in “cups” and not grams. Don’t understand those measures. Never try those items when they measurements are in grams, just pass them by
Well Mavis, it is a Dutch recipe so they use grams etc (metrical). May I suggest to use the conversion table in good cookbooks or online. We put ourselves to the test too when we find American recipes (or English).
buy an inexpensive kitchen scale. you get better measurements weighing dry ingredients versus volume (cups).
I have heard they put beer in it too?
thank you soooooooooo much i’m using this recipe for a project in school and im only 11
Thank you Ena, the “Oliebollen” turned out great! As an old Dutchman living abroad they have been missed. Now enjoyed in Canada.
Amazing recipe worked so well! Trust it :) Happy new year xx