📝 About This Recipe
Oliebollen, literally 'oil balls,' are the quintessential Dutch soul food traditionally enjoyed to ring in the New Year. These golden, cloud-like dumplings are crisp on the outside and wonderfully airy on the inside, punctuated by the tart sweetness of currants and zesty apple. Dusted heavily with powdered sugar, they offer a nostalgic, festive flavor that perfectly balances deep-fried indulgence with a light, yeasty crumb.
🥗 Ingredients
The Yeast Starter
- 2 cups Whole milk (lukewarm, approximately 100°F/38°C)
- 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)
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt (fine sea salt)
- 1 large Egg (at room temperature)
- 1 tablespoon Lemon zest (from one organic lemon)
The Fillings
- 3/4 cup Raisins (dark or golden)
- 1/2 cup Currants (dried)
- 1/2 cup Granny Smith apple (finely diced)
- 2 tablespoons Candied citrus peel (finely chopped, optional)
- 2 tablespoons Dark rum (for soaking the fruit)
For Frying and Serving
- 2 quarts Vegetable oil (sunflower or canola oil for deep frying)
- 1 cup Confectioners' sugar (for generous dusting)
- 1/2 teaspoon Ground cinnamon (mixed with the powdered sugar)
👨🍳 Instructions
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1
In a small bowl, combine the raisins and currants with the rum and enough warm water to cover them. Let soak for at least 20 minutes, then drain and pat very dry with paper towels.
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2
In a medium jug, whisk the lukewarm milk with 1 teaspoon of sugar and the yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
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3
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, 2 tablespoons of sugar, and salt.
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4
Create a well in the center of the flour. Pour in the yeast mixture and the lightly beaten egg.
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5
Using a wooden spoon or a dough hook on low speed, mix until a smooth, sticky batter forms. It should be thicker than pancake batter but thinner than bread dough.
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6
Fold in the soaked fruit, diced apple, lemon zest, and candied peel until evenly distributed throughout the batter.
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7
Cover the bowl with a damp, warm kitchen towel. Place it in a warm, draft-free spot and let the batter rise for about 60 minutes, or until it has doubled in size.
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8
While the dough rises, heat the vegetable oil in a deep fryer or a heavy-bottomed Dutch oven to 350°F (175°C). Use a candy thermometer to ensure accuracy.
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9
Once the dough has risen, do not stir it down! You want to keep those air bubbles intact for a light texture.
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10
Using two spoons or a triggered ice cream scoop dipped in oil, carefully drop rounded mounds of batter (about 2 tablespoons each) into the hot oil. Do not overcrowd; fry 4-5 at a time.
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11
Fry for 5-6 minutes, turning them halfway through with a slotted spoon until they are a deep golden brown all over.
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12
Remove the oliebollen with a slotted spoon and let them drain on a wire rack set over paper towels to keep the bottoms crisp.
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13
While still warm, place the oliebollen on a serving platter and sift a very generous layer of confectioners' sugar mixed with cinnamon over the top.
💡 Chef's Tips
Ensure your milk is lukewarm, not hot; temperatures above 110°F can kill the yeast. Dry your fruit thoroughly after soaking to prevent the batter from becoming too watery and causing oil splatters. Maintain a consistent oil temperature of 350°F; if the oil is too cool, the dough will absorb too much fat and become greasy. Use a triggered ice cream scoop for perfectly uniform, round spheres every time. For a savory twist, omit the sugar and fruit and add chopped bacon and chives to the batter.
🍽️ 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 on New Year's Eve. Keep a small bowl of extra powdered sugar on the side for dipping. Serve alongside 'Appelflappen' (Dutch apple fritters) for a complete festive spread. If eating the next day, briefly reheat in a 350°F oven for 5 minutes to restore the exterior crunch.