Dutch Oliebollen
The Quirky Foodster Team
Ingredients
- Plain flour — 500 g (1 lb 2 oz)
- Active dry yeast — 2 tsp
- Sugar — 50 g (1.75 oz)
- Warm milk — 480 ml (16 fl oz)
- Salt — 1 tsp
- Raisins — 150 g (5 oz)
- Currants — 75 g (2.5 oz)
- Apple, peeled and diced — 1
- Oil for deep frying
- Powdered sugar, for dusting
Method
- Dissolve the yeast and sugar in the warm milk and let sit for 10 minutes until foamy.
- Combine the flour and salt in a large bowl, then add the yeast mixture, mixing to form a thick, sticky batter.
- Fold in the raisins, currants and diced apple.
- Cover and let rise in a warm place for 1–1.5 hours, or until doubled and bubbly.
- Heat oil to 175°C (350°F) in a deep pan.
- Using two spoons, scoop and shape portions of the batter into rough balls, dropping them carefully into the hot oil.
- Fry for 5–6 minutes, turning occasionally, until deeply golden and cooked through.
- Drain on paper towels and dust generously with powdered sugar while still warm.
Introduction: Deep-fried dough balls studded with raisins and currants, dusted generously with powdered sugar, the essential Dutch New Year's Eve treat.
Cultural Background: Oliebollen are inseparable from Dutch New Year's Eve celebrations, sold from street stalls throughout the winter months, with families and friends traditionally enjoying them together as midnight approaches.
Tips: The batter should be thick and sticky rather than pourable — this is what gives oliebollen their characteristic dense, fluffy interior. Fry at a steady, moderate temperature so the thick balls cook through fully without the outside burning.
Variations: Add a few chopped candied citrus peel pieces for a traditional variation. Make a version with apple slices dipped in batter (appelbeignets) as a related New Year's treat.
Storage: Best eaten fresh and warm; leftovers can be stored in an airtight container for up to 1 day.
Reheating: Reheat briefly in an oven at 180°C (350°F) for 5–6 minutes to restore some crispness.
FAQs:
Q: When are oliebollen traditionally eaten?
A: Throughout December and especially on New Year's Eve, a beloved Dutch tradition.
Q: Why do oliebollen contain fruit?
A: The raisins, currants and apple add sweetness and moisture, a traditional combination passed down through generations.
- Plain flour — 500 g (1 lb 2 oz)
- Active dry yeast — 2 tsp
- Sugar — 50 g (1.75 oz)
- Warm milk — 480 ml (16 fl oz)
- Salt — 1 tsp
- Raisins — 150 g (5 oz)
- Currants — 75 g (2.5 oz)
- Apple, peeled and diced — 1
- Oil for deep frying
- Powdered sugar, for dusting
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