Oliebollen Dutch Doughnuts
Indulge in the comforting tradition of **Oliebollen Dutch Doughnuts**, a beloved treat often enjoyed during festive celebrations in the Netherlands. These deep-fried delights feature a fluffy, golden-brown exterior and a soft, slightly chewy interior studded with sweet raisins or currants for a pop of flavor in every bite. Made with a simple yeast batter enriched by warm milk, eggs, and a touch of sugar, these doughnuts are irresistibly satisfying. Perfectly crisp on the outside, the oliebollen are fried to perfection and generously dusted with powdered sugar for an extra indulgent finish. Whether served warm alongside a cup of coffee or offered as part of a holiday spread, these traditional Dutch doughnuts are guaranteed to delight family and friends. With easy-to-follow instructions and an approachable ingredient list, this recipe delivers a taste of authentic Dutch comfort food in just over an hour.
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Ingredients
- 500 grams all-purpose flour
- 50 grams granulated sugar
- 10 grams instant yeast
- 300 milliliters whole milk
- 2 large eggs
- 1 teaspoon salt
- 150 grams raisins or currants
- 50 grams powdered sugar (for dusting)
- 2 liters vegetable oil (for frying)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and instant yeast.
Step 2
Warm the milk slightly until it is lukewarm, about 40°C (104°F). Gradually add the warm milk to the dry ingredients, stirring to combine.
Step 3
Beat the eggs lightly and add them to the mixture. Stir in the salt and mix until a smooth batter forms. The consistency should be thick but slightly sticky.
Step 4
Add the raisins or currants to the batter and gently fold them in to distribute evenly.
Step 5
Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for 1 hour, or until it has doubled in size.
Step 6
Once the batter has risen, heat the vegetable oil in a large, deep saucepan or deep fryer to 180°C (350°F). Use a cooking thermometer to monitor the temperature.
Step 7
Using a small ice cream scoop or two spoons, drop small portions of the batter into the hot oil. Fry the doughnuts in batches to avoid overcrowding the pan.
Step 8
Cook each oliebol for 3–4 minutes, turning occasionally, until they are golden brown and cooked through. Remove them from the oil using a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
Step 9
Repeat with the remaining batter, ensuring the oil temperature stays consistent.
Step 10
Once cooled slightly, dust the oliebollen generously with powdered sugar and serve warm or at room temperature.
Nutrition Facts
| Serving size | 2995.4 grams (2995.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 18617 |
| Total Fat 1845.50g | 2366% |
| Saturated Fat 269.80g | 1349% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 409mg | 136% |
| Sodium 2647mg | 115% |
| Total Carbohydrate 619.70g | 225% |
| Dietary Fiber 22.00g | 79% |
| Total Sugars 205.10g | |
| Protein 83.30g | 167% |
| Vitamin D 218IU | 1091% |
| Calcium 584mg | 45% |
| Iron 28mg | 158% |
| Potassium 2375mg | 51% |
Source of Calories