A beloved Dutch treat, oliebollen (literally “oil balls”) are deep-fried doughnuts traditionally enjoyed during New Year’s Eve celebrations. These crispy-on-the-outside, fluffy-on-the-inside delicacies often contain raisins or currants and are dusted with powdered sugar for a sweet finishing touch. Simple to make and irresistibly delicious, oliebollen are a festive way to ring in the new year or celebrate any occasion.
Servings: 12–15 oliebollen
Preparation Time: 20 minutes (plus 1 hour rising time)
Cooking Time: 20 minutes
Ingredients:
- 500 g (4 cups) all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 2 tbsp granulated sugar
- 1 tsp salt
- 300 ml (1 ¼ cups) warm milk
- 2 large eggs, lightly beaten
- 150 ml (â…” cup) warm water
- 1 tsp vanilla extract
- 100 g (½ cup) raisins or currants (optional, soaked in warm water and drained)
- Zest of 1 lemon (optional)
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions:
- Activate the yeast:
- In a small bowl, combine the yeast, warm water, and 1 tablespoon of sugar. Let it sit for 5–10 minutes until frothy.
- Prepare the batter:
- In a large mixing bowl, combine the flour, salt, and remaining sugar. Create a well in the center and pour in the frothy yeast mixture, warm milk, eggs, and vanilla extract.
- Mix until a smooth, sticky batter forms. If desired, fold in the raisins or currants and lemon zest.
- First rise:
- Cover the bowl with a damp cloth and let the batter rise in a warm place for 1 hour, or until doubled in size.
- Heat the oil:
- In a deep fryer or large heavy-bottomed pot, heat vegetable oil to 180°C (350°F). Use enough oil to submerge the oliebollen completely.
- Fry the oliebollen:
- Use two spoons or an ice cream scoop to drop small portions of the batter into the hot oil. Fry in batches, being careful not to overcrowd the pot.
- Cook each oliebol for 4–5 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- Serve:
- Dust the oliebollen generously with powdered sugar and serve warm.
Tips for Perfect Oliebollen:
- Soaking the raisins or currants ensures they stay plump and don’t dry out during frying.
- Maintain a consistent oil temperature to achieve even cooking.
- Oliebollen are best enjoyed fresh but can be reheated in the oven for a crispy exterior.
Celebrate with Oliebollen:
Whether for New Year’s festivities or a cozy gathering, these traditional Dutch doughnuts are sure to bring joy and deliciousness to your table!
