Oliebollen are a traditional Dutch pastry often described as “Dutch doughnuts” due to their similar shape and preparation. However, unlike American doughnuts, which are typically ring-shaped, Oliebollen are small, round balls of dough deep-fried until golden brown. Once fried, they're soft and fluffy inside with a slightly crispy outside, usually dusted with powdered sugar before serving.
They are especially popular during the colder months and have become a signature treat on New Year’s Eve in the Netherlands. Some versions are plain, while others are mixed with raisins, currants, or apple pieces, adding a subtle sweetness. Though similar to fritters, Oliebollen have their own unique taste and texture, shaped by traditional recipes and methods.
Origins of the Oliebol
The roots of Oliebollen go back hundreds of years, closely tied to Dutch customs and winter festivities. The name “Oliebol,” which translates to “oil ball,” reflects how they are fried in hot oil. References to fried dough balls in the Netherlands date back to the Middle Ages. Made with basic ingredients and cooked quickly, they were ideal for colder seasons when people needed warming food that was both filling and easy to prepare.
One of the earliest written mentions of Oliebollen appeared in a Dutch cookbook from 1667, showing how long these treats have been enjoyed. Over time, recipes evolved, and by December, Oliebollen became a familiar sight in bakeries across the country, ready for New Year’s Eve celebrations. Today, Oliebollen are still enjoyed as a tasty reminder of Dutch tradition and family gatherings.
New Year's Eve
In the Netherlands, New Year’s Eve wouldn’t feel right without a plate of warm, powdered Oliebollen. For many families, making these doughy treats together is as much a part of saying goodbye to the old year as the midnight countdown. There’s an old superstition that hearty foods like Oliebollen bring luck for the coming year. But, really, it’s the simple joy of sharing them with friends and family that makes them feel special.
For me, some of my fondest memories are of gathering in the kitchen with family, the air thick with laughter and the smell of dough frying in oil. Everyone takes turns scooping the batter and watching each Oliebol turn golden. It’s a time to pause and share stories from the past year while waiting for the treats to finish frying.
Traditional Dutch Oliebollen Recipe
It's time for the fun part. Here’s how to make delicious Oliebollen that everyone will love!
Ingredients:
- 500 grams (4 cups) all-purpose flour
- 10 grams (1 packet) active dry yeast
- 300 ml (1¼ cups) warm milk (around 37°C/98°F)
- 2 large eggs
- 50 grams (¼ cup) sugar
- 1 teaspoon salt
- 200 grams (1 cup) raisins (optional)
- 1 large apple, peeled and diced (optional)
- Powdered sugar, for dusting
- Oil, for frying (sunflower or vegetable oil works well)
Instructions:
-
Prepare the yeast mixture
In a small bowl, dissolve the yeast in the warm milk with a pinch of sugar. Let it sit for about 5–10 minutes until it becomes frothy, indicating the yeast is active. -
Make the batter
In a large mixing bowl, combine the flour, sugar, and salt. Add the eggs and the yeast mixture, then use a wooden spoon or electric mixer to mix everything until smooth. If you’re adding raisins and apple pieces, gently fold them into the batter at this stage. -
Let the dough rise
Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size. -
Heat the oil
In a large, heavy-bottomed pot, heat about 3 inches of oil to 180°C (350°F). To test if the oil is hot enough, drop a small bit of batter into it; it should sizzle and float to the top. -
Fry the Oliebollen
Using two spoons or an ice cream scoop, carefully drop small balls of dough into the hot oil. Fry in batches, about 3–5 Oliebollen at a time, depending on the size of your pot. Fry each Oliebol for about 4–5 minutes, turning halfway through until golden brown on both sides. -
Drain and serve
Use a slotted spoon to remove the Oliebollen from the oil and place them on a plate lined with paper towels to drain. Once slightly cooled, generously dust with powdered sugar and serve warm.
Enjoy!
Making Oliebollen together creates such great memories. I love the excitement in the kitchen as we mix the dough and wait for those delicious treats to fry. I hope this recipe helps you create some warm moments with your family and friends, just like I do every New Year’s Eve. Wishing you a happy New Year filled with laughter, love, and maybe a little powdered sugar on your nose. Enjoy, or as the Dutch say, eet smakelijk!
Frequently Asked Questions:
Q: Can I make Oliebollen without yeast?
A: Yeast gives Oliebollen their light and fluffy texture, so it’s recommended. However, if you need a yeast-free version, try using baking powder as a substitute. Keep in mind that the texture will be slightly denser.
Q: How do I know if the oil is hot enough?
A: The ideal temperature for frying Oliebollen is 180°C (350°F). If you don’t have a thermometer, test the oil by dropping in a small bit of batter. If it sizzles and rises to the surface, it’s ready. If it browns too quickly, lower the heat a bit.
Q: Can I add other ingredients to the batter?
A: Yes! Raisins and apple are common additions, but you can also try chopped dried cranberries, currants, or even chocolate chips for a twist.
Q: How can I keep Oliebollen warm for a party?
A: Oliebollen are best when freshly fried, but if you need to keep them warm, place them in an oven at a low temperature (around 100°C or 210°F) for up to an hour. You can also reheat them briefly in the microwave, but they may lose some crispiness.
Q: Can I make Oliebollen ahead of time?
A: Yes, but they’re best enjoyed fresh. If you want to prepare ahead, you can make the batter, cover it, and let it rise in the fridge overnight. When ready to fry, take the batter out and let it come to room temperature for about 20 minutes.
Q: How do I prevent my Oliebollen from being greasy?
A: Ensure the oil is at the right temperature before frying. Oil that’s too cool will cause the Oliebollen to absorb more oil. Also, avoid crowding the pot, as this can drop the oil temperature.
Q: How should I store leftover Oliebollen?
A: Store leftovers in an airtight container at room temperature for up to a day or in the fridge for up to 2 days. To reheat, pop them in the oven for a few minutes or microwave briefly, but be aware they may lose some crispiness.
Q: Why didn’t my Oliebollen rise?
A: If your Oliebollen didn’t rise, it could be due to inactive yeast. Make sure the yeast is fresh and that the milk is warm (not hot) when you mix it. Cold or overly hot milk can prevent yeast from activating.
