Oliebollen (Dutch Doughnuts)

Oliebollen (Dutch Doughnuts)

For a taste of a classic New Year’s treat, Dutch oliebollen are for you! Literally called “oil balls” in English, these yeasty Dutch doughnuts are perfectly fried and coated in powdered sugar! Oliebollen are eaten around and during New Year’s Eve. They are known to be a celebratory sweet treat. You will find stands selling these only in the month of December!

There are a few other European regional names and differences when it comes to oliebollen – and you might even know them as Dutchies! Fun fact: Dutch immigrants are credited with bringing them to the Americas. In fact, it’s said that today’s donut (with the hole in the middle) is a direct descendent of oliebollen!

Oliebollen Recipe Tips

Before you tackle these delicious oliebollen, be sure to read through these recipe tips. That way, you have an idea of what to keep an eye out while you’re baking.
↝ Make sure that the water and milk have the correct temperature since you’re working with yeast. They should be slightly warm, ideally 110 degrees Fahrenheit.
↝ If your yeast doesn’t bubble up and double in size, your yeast isn’t active anymore. This recipe won’t work with expired yeast.
↝ The dough will rest for a total of 4 hours – be patient, it’s worth it. If you can’t wait that long, check the dough one hour into the second resting period. If it has noticeably increased in size and appears airy, you might be able to fry it then.

↝ The dough is very wet – that’s fine. You didn’t do anything wrong.
↝ If you let your scooping spoons rest in a small bowl with oil, you have an easier time forming the dough balls and letting them slide in the oil.
↝ Also, make sure the oil is up to temperature (350 degrees Fahrenheit) before sliding in your first dough ball.
↝ These oliebollen are plain but you can add things like chopped apples, raisins, sultanas, currants, and even candied peel to the dough. Add it before letting the dough rise for the first time.

FAQs

Q: What are Oliebollen?
A: Oliebollen – literally oil balls – are a fried Dutch donut. Made from a yeast dough, oliebollen are classified as a fritter (a beignet), can be made plain or with raisins, sultanas, or candied citrus peel, and are enjoyed with powdered sugar around New Year’s.

Q: Who invented Oliebollen?
A: There are a few connected ideas about how oliebollen came to be. Allegedly, Germanic tribes in Belgium and the Netherlands used to eat them while celebrating the pagan holiday of Yule (late December to early January). However, it may have been Portuguese Jewish immigrants who brought it to the Dutch/Belgian region.

Q: When are Oliebollen eaten?
A: Oliebollen are typically eaten around and during New Year’s Eve. Stalls only sell them during the month of December in the Netherlands and Belgium.

Ingredients

½ cup water, warm (at 110F)
½ tsp granulated sugar
3 tsp instant yeast
4 cups all-purpose flour
2 cups milk, at 110F
2 eggs
¼ cup granulated sugar
1 tsp salt
4 cups vegetable oil
¼ cup powdered sugar

Instructions

To a small bowl, add the warm water and mix with the sugar until the sugar has dissolved.
Then add the yeast and mix it in. Let it sit for 5-10 minutes until it starts bubbling and doubling in size.
Add the all-purpose flour, sugar, yeast mixture and eggs to a large mixing bowl. Mix with a whisk.
Next, add the warm milk in small increments and keep whisking until the dough is smooth.
Cover the bowl with a damp towel and let the dough rise for 2 hours.
Add the salt to the dough and carefully mix it in with a spatula. Then cover the bowl with the damp towel again and let it rest for another 2 hours.

Heat your oil in a medium-sized pan. Make sure it reaches a temperature of 350 degrees Fahrenheit first before adding any dough.
Dip two spoons in oil and form a small dough ball with the spoons, no larger than 2 tablespoons. Now, let the dough ball drip into the hot oil. Do not overcrowd the pan and fry the oliebollen in small batches. I only fried them two at a time.
Fry the oliebollen for about 1-1½ minutes on each side (2-3 minutes total), or until golden brown. Then let them rest on a baking tray for a few minutes. Repeat until all oliebollen are fried.
Sprinkle the warm oliebollen with powdered sugar (also known as confectioners’ sugar) and eat while warm.

Notes

↝ If your yeast doesn’t bubble up and double in size, your yeast is expired.
↝ The dough is quite wet – this is normal.
↝ If you let your scooping spoons rest in a small bowl with oil, you have an easier time forming the dough balls and letting them slide in the oil.
↝ If the outside of the oliebollen is brown while the inside is not cooked, the oil was likely too hot. It should be 350F.
↝ For even tastier oliebollen add raisins and finely cut apple pieces to the mix. 1 part raisins to 2 parts apple pieces. Total amount according to taste like written above: 1/2 to 3/4 cup. Be sure to soak the raisins in water before use.

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