Dutch
Oliebollen
These Dutch New Year fritters are made from a yeasted batter folded with raisins and small bits of apple, then fried until deeply golden. Serve them warm under a generous dusting of powdered sugar.
Watch it madeKoopmans · 2:24
Ingredients
- All-purpose flour125g
- Lukewarm whole milk100ml
- Active dry yeast3.5g
- Granulated sugar1 tsp
- Fine salt1/4 tsp
- Egg1 small
- Raisins or currants50g
- Tart apple, peeled and finely diced1/4
- Neutral oil for deep-frying750ml
- Powdered sugar2 tbsp
Method
- Soak the raisins or currants in warm water for 10 minutes, then drain well and pat completely dry.
- Stir the yeast and sugar into the lukewarm milk and let stand for 5 to 10 minutes, until slightly foamy.
- Put the flour and salt in a mixing bowl, make a well in the center, and add the egg and yeast milk.
- Beat with a wooden spoon for 3 to 4 minutes until the batter is thick, smooth, and elastic.
- Fold in the dried raisins or currants and the diced apple.
- Cover the bowl with a clean cloth and let the batter rise in a warm place for about 1 hour, until doubled and bubbly.
- Heat the oil in a deep heavy pan to 175°C.
- Dip two spoons or a small ice cream scoop in oil, scoop portions of batter, and carefully slide them into the hot oil.
- Fry the oliebollen in small batches for 5 to 6 minutes, turning once or twice, until evenly dark golden brown and cooked through.
- Drain on paper towels, then serve warm with a generous dusting of powdered sugar.
Common questions
Can I substitute the raisins or currants, and what can I use instead of tart apple?
Yes. Use chopped dried cranberries, chopped dates, or extra raisins if you prefer. For the apple, firm pears work well, or omit it and add a little extra dried fruit. Keep pieces small so the batter fries through evenly.
How long does the batter need to rise, and how do I know it's ready to fry?
Plan on about 1 hour in a warm spot, but go by appearance, not the clock. The batter should look doubled, airy, and bubbly. If your kitchen is cool, it may take longer; if very warm, check earlier.
What are the most common mistakes when frying oliebollen?
The biggest issues are oil that's too cool, which makes greasy doughnuts, and oil that's too hot, which burns the outside before the center cooks. Also avoid wet fruit and overcrowding the pan, which lowers the temperature fast.
How should I store leftover oliebollen, and can I reheat them?
Store fully cooled oliebollen in an airtight container at room temperature for 1 day, or freeze for up to 2 months. Reheat in a 175°C oven for 5 to 8 minutes. Dust with fresh powdered sugar after reheating.
What is the best way to serve oliebollen?
Serve them warm, generously dusted with powdered sugar. They’re best shortly after frying, when the crust is crisp and the inside is soft and airy. If making ahead, hold them warm in a low oven until serving.