📝 About This Recipe
A beloved cornerstone of Dutch New Year's Eve celebrations, Oliebollen are deep-fried yeast dumplings that are delightfully crisp on the outside and pillowy-soft on the inside. Often called 'Dutch Doughnuts,' these festive treats are studded with sweet currants, raisins, and a hint of tart apple for a complex flavor profile. Dusted heavily with powdered sugar, they represent the ultimate comfort food for welcoming a fresh start.
🥗 Ingredients
The Yeast Starter
- 2 cups Whole milk (lukewarm, approximately 105°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to bloom the yeast)
The Batter
- 4 cups All-purpose flour (sifted)
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt (fine sea salt)
- 1 large Egg (at room temperature)
- 1 teaspoon Lemon zest (freshly grated)
The Mix-ins
- 3/4 cup Raisins (dark or golden)
- 1/2 cup Currants (dried)
- 1/2 cup Granny Smith apple (peeled and finely diced)
- 2 tablespoons Brandy or Dark Rum (optional, for soaking fruit)
Frying and Finishing
- 2 quarts Vegetable oil (for deep frying, such as canola or sunflower)
- 1 cup Confectioners' sugar (for generous dusting)
- 1/2 teaspoon Ground cinnamon (optional, to mix with sugar)
👨🍳 Instructions
-
1
In a small bowl, 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 bubbly.
-
2
While the yeast blooms, place the raisins and currants in a small bowl. Cover with warm water (or brandy/rum if using) and let soak for 15 minutes to plump them up. Drain and pat very dry with paper towels.
-
3
In a large mixing bowl or the bowl of a stand mixer, sift together the 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 beaten egg. Using a sturdy wooden spoon or a dough hook, mix until a smooth, thick, and sticky batter forms.
-
5
Fold in the soaked and dried fruit, the finely diced apple, and the lemon zest until evenly distributed throughout the batter.
-
6
Cover the bowl with a damp, warm kitchen towel or plastic wrap. Place in a warm, draft-free spot and let the batter rise for about 60 minutes, or until it has doubled in size.
-
7
In a heavy-bottomed pot or deep fryer, heat the vegetable oil to exactly 375°F (190°C). Use a candy thermometer to monitor the temperature constantly.
-
8
Using two metal spoons or a spring-loaded ice cream scoop, carefully drop rounded balls of dough (about 2 tablespoons each) into the hot oil. Do not overcrowd the pot; fry about 4-5 at a time.
-
9
The oliebollen should sink and then pop back up. They often flip themselves over, but if they don't, use a slotted spoon to turn them halfway through. Fry for 5-6 minutes until deep golden brown and cooked through.
-
10
Remove the oliebollen with a slotted spoon and place them on a wire rack set over paper towels to drain any excess oil.
-
11
Repeat the process with the remaining batter, ensuring the oil returns to 375°F between batches.
-
12
While still warm, transfer the oliebollen to a serving platter and dust very generously with confectioners' sugar using a fine-mesh sieve.
💡 Chef's Tips
Ensure your milk is lukewarm, not hot, as temperatures above 115°F will kill the yeast. Dry your soaked fruit thoroughly; excess moisture can cause the hot oil to splatter and create soggy pockets in the dough. Keep a thermometer in the oil at all times; if the oil is too cool, the dough will absorb grease; if too hot, the outside will burn before the inside is cooked. Use a spring-loaded ice cream scoop dipped in a little oil to get perfectly round shapes and easy release. If you have leftovers, reheat them in a 350°F oven for 5 minutes rather than microwaving to maintain the crisp exterior.
🍽️ Serving Suggestions
Serve warm with a steaming cup of Dutch coffee or hot cocoa. Pair with a glass of dry sparkling wine or Champagne to cut through the richness, as is tradition at midnight. Offer extra cinnamon-sugar on the side for those who want an extra layer of sweetness. Serve alongside a platter of 'Appelflappen' (apple turnovers) for a complete Dutch New Year's spread. Arrange in a tall pyramid on a festive platter for a stunning centerpiece.