Oliebollen (Dutch New Year's Doughnut Balls)
In short: Soft, airy yeast dough balls studded with raisins and apple, deep-fried until golden and dusted with powdered sugar. A Dutch New Year's Eve tradition. It takes about 1 h in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 35 min
- Resting
- 1 h 30 min
- Total
- 1 h
- Servings
- 8
- Difficulty
- Medium
- Calories
- 480 kcal
Oliebollen are deep-fried yeast dough balls with raisins and apple, sold at winter stands across the Netherlands and made at home for New Year's Eve. The batter is wet and sticky, so it is scooped with two spoons and dropped into hot oil, where it puffs into golden, craggy spheres with a soft, airy inside. They are dusted thickly with powdered sugar and eaten warm. Fry in small batches and keep the oil steady.
Instructions
- Mix the flour, yeast, salt, sugar and cinnamon in a large bowl. Add the milk and egg and beat for 5 minutes with a wooden spoon or mixer, until the batter is smooth, thick, elastic and sticky.
- Fold in the raisins, apple and lemon zest.
- Cover with a damp towel and let the batter rise in a warm place for about 1 hour, until doubled and bubbly.
- Heat the oil to 180°C (350°F) in a deep, heavy pot, filled no more than halfway.
- Dip two tablespoons in the hot oil, scoop up a golf-ball-size portion of batter (about 60 g) and slide it into the oil. Fry 4 or 5 at a time.
- Fry for 6 to 8 minutes, turning once or twice, until deep golden and cooked through. A skewer pushed into the center should come out clean.
- Drain on paper towels, dust thickly with powdered sugar and serve warm.
Tips
- Keep the oil at 180°C (350°F). Too hot and the outside burns while the center stays doughy, too cool and they soak up grease. Fry one test ball first and cut it open.
- Dip the spoons in oil or water between scoops so the sticky batter slides off cleanly. Leftover batter keeps in the fridge overnight, so let it warm up for 30 minutes before frying.
Questions and answers
What is the difference between oliebollen and doughnuts?
Oliebollen are made from a wet yeast batter that is scooped, not rolled and cut, and they contain raisins and apple. The shape is irregular and the inside is soft and airy.
Can I make oliebollen ahead?
The batter can rise overnight in the fridge. Fry them fresh, since they are best warm, and reheat leftovers at 180°C (350°F) for 5 minutes.
Can I use other dried fruit?
Yes. Currants, sultanas and chopped candied peel are all common in Dutch recipes.
How long does it take to make Oliebollen (Dutch New Year's Doughnut Balls)?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Oliebollen (Dutch New Year's Doughnut Balls)?
About 480 kcal per serving, with 9 g of protein, 74 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 74 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sugar | 30 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
