Dutch oliebollen

Dutch oliebollen
Makes: 50
Prep time:
Cook time:
Total time:
  • 14 gr dried yeast
  • 50 gr white sugar
  • 1000 ml milk
  • 50 gr butter
  • 1000 gr white bread flour
  • 14 gr salt
  • 2 eggs
  • 5 gr cinnamon
  • 250 gr currants
  • 200 gr raisins
  1. Soak the currants and raisins in ample hot water for 5 min and drain.
  2. Mix in a bowl the dried yeast with the sugar, the lukewarm milk and the butter. Allow the yeast to wake for 5 min.
  3. Add the white bread flour, salt, eggs and cinnamon.
  4. Stir this until the batter is smooth and lump free.
  5. Add the drained currants and raisins to the dough and incorporate.
  6. Allow the dough to proof in a draft free spot until doubled in size, about 90 min.
  7. Heat a deep-fat fryer to 180°C.
  8. Using two tablespoons or an ice cream scoop, scoop a small portions of the batter in the fryer (like a dumpling) and allow to cook for a few minutes. Turn over to cook the other side until done and golden.
  9. Drain on kitchen paper. When cold, dust with icing sugar and serve.
Stuff to know
This recipe will be enough for 50 to 60 oliebollen.
Add diced apple to the batter.
Add candied peel to the batter.
Oliebollen are a Dutch speciality that is typically eaten in the winter. Oliebollen literally means oil spheres. They are typically eaten on New Year’s Eve and are sold in the street at mobile stalls throughout the winter.
If the oil is too hot, the oliebollen will burn rather than cook through. If the oil is too cold, they won´t cook but absorb the oil.