📝 About This Recipe
Oliebollen are the quintessential Dutch soul food, traditionally served to ring in the New Year with sweetness and warmth. These 'oil balls' are deep-fried yeast dumplings that boast a crisp, golden exterior and a soft, pillowy center studded with tart apples and plump raisins. Dusted heavily with powdered sugar, they offer a nostalgic, comforting flavor that perfectly balances airy dough with bursts of fruity sweetness.
🥗 Ingredients
The Yeast Starter
- 2 cups Whole milk (lukewarm, approximately 100-110°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Batter
- 4 cups All-purpose flour (sifted for maximum airiness)
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt (fine sea salt preferred)
- 1 large Egg (at room temperature)
- 1 tablespoon Lemon zest (from one organic lemon)
The Fruit Filling
- 3/4 cup Raisins (a mix of dark and golden sultanas)
- 1/4 cup Currants (dried)
- 1/2 cup Granny Smith apple (peeled and finely diced)
- 2 tablespoons Dark rum (optional, for soaking fruit)
Frying and Finishing
- 2 quarts Vegetable oil (for deep frying; sunflower or canola work best)
- 1 cup Confectioners' sugar (for generous dusting)
👨🍳 Instructions
-
1
In a small bowl, soak the raisins and currants in warm water (or rum) for about 15 minutes. Drain thoroughly and pat them dry with a paper towel to ensure they don't add excess moisture to the batter.
-
2
In a small jug, combine the lukewarm milk, the teaspoon of sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and activated.
-
3
In a large mixing bowl (or the bowl of a stand mixer), whisk together the sifted flour, 2 tablespoons of sugar, and salt.
-
4
Make a well in the center of the dry ingredients. Pour in the yeast mixture and the lightly beaten egg. Using a wooden spoon or a dough hook, mix from the center outward until a smooth, sticky batter forms.
-
5
Fold in the lemon zest, diced apples, and the soaked, dried raisins and currants. Ensure the fruit is evenly distributed throughout the thick batter.
-
6
Cover the bowl with a damp, warm kitchen towel or plastic wrap. Place it in a draft-free, warm spot and let the batter rise for about 60 minutes, or until it has doubled in size.
-
7
Fill a heavy-bottomed pot or deep fryer with at least 3 inches of oil. Heat the oil to exactly 375°F (190°C). Use a candy thermometer to monitor this closely; too cold and they get greasy, too hot and the center stays raw.
-
8
Using two metal spoons or a spring-loaded ice cream scoop, dip them briefly into the hot oil to grease them. This prevents the batter from sticking.
-
9
Carefully drop a generous golf-ball-sized dollop of batter into the hot oil. Do not overcrowd the pot; fry only 4-5 at a time to maintain oil temperature.
-
10
Fry the oliebollen for about 5-6 minutes. They should flip themselves over halfway through, but if they don't, gently turn them with a slotted spoon to ensure even browning.
-
11
Once they are deep golden brown and sound hollow when tapped, remove them with a slotted spoon and place them on a wire rack over paper towels to drain.
-
12
While still warm, pile the oliebollen onto a serving platter and sift a thick, snowy layer of powdered sugar over the top. Serve immediately for the best texture.
💡 Chef's Tips
Always use a thermometer to keep your oil at 375°F; fluctuations are the main cause of heavy, oily dough. If your raisins are too wet, they will sink to the bottom of the oliebol and potentially cause the dough to burst. For a more savory-sweet profile, add a pinch of cinnamon or speculaas spice to the flour mixture. Avoid over-mixing the batter after it has risen; you want to keep as much air inside the dough as possible for a light texture. Leftovers can be reheated in a 350°F oven for 5 minutes, but they are truly best eaten within an hour of frying.
🍽️ Serving Suggestions
Serve with a steaming cup of Dutch coffee or a rich hot chocolate topped with whipped cream. Pair with a glass of sparkling wine or Champagne if serving as a New Year's Eve midnight snack. Offer a side of apple butter or extra cinnamon-sugar for those who want an extra flavor kick. Arrange on a large festive platter with extra powdered sugar in a small bowl for dipping.