Oliebollen
Oliebollen are traditional Dutch doughnuts, deep-fried until golden and often dusted with powdered sugar. This recipe creates a light and fluffy dough with a slightly crisp exterior, perfect for a festive treat.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 581 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gall-purpose flour
- 7 gactive dry yeast
- 15 ggranulated sugar
- 2 gsalt
- 200 mlmilk, lukewarm
- 1 pcsegg, large
- 1 lvegetable oil, for frying
garnish
- 50 gpowdered sugar, for dusting
Equipment
slotted spoon · deep-fry thermometer · deep pot · paper towels · large bowl · wire rack · kitchen towel · whisk
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour, active dry yeast, granulated sugar, and salt. Whisk them together until well mixed.
About 2 min
Cook’s note: Ensure your yeast is fresh for a good rise.
- 2
Gradually add the lukewarm milk to the dry ingredients while stirring continuously. Mix until a smooth batter forms.
About 3 min
Cook’s note: The milk should be warm to the touch but not hot, about 40°C (105°F).
- 3
Beat the egg and incorporate it into the batter. Stir until fully combined.
About 1 min
- 4
Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) or a sunny spot can help the dough rise faster.
- 5
Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F). Use a deep-fry thermometer to monitor the temperature accurately.
About 5 min
Cook’s note: Maintaining a consistent oil temperature is key to evenly cooked oliebollen.
- 6
Using two spoons or an ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Do not overcrowd the pot; fry a few at a time.
Cook’s note: Dip your spoons in hot oil between each scoop to prevent the batter from sticking.
- 7
Fry the oliebollen for 3-5 minutes, turning them occasionally, until they are golden brown on all sides and cooked through.
About 15 min
Cook’s note: They should puff up and float. If they brown too quickly, lower the oil temperature slightly.
- 8
Remove the cooked oliebollen with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Cook’s note: Draining them properly prevents them from becoming greasy.
- 9
Once slightly cooled but still warm, dust the oliebollen generously with powdered sugar before serving.
About 1 min
Cook’s note: They are best enjoyed fresh and warm.
Per serving
Nutrition
- Calories
- 581.3kcal
- Protein
- 10.3g
- Carbs
- 67.2g
- Fat
- 30.2g
- Fibre
- 2.2g
- Sugar
- 18.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover oliebollen in an airtight container at room temperature.
Reheat in a microwave for a few seconds or in an oven at 150°C (300°F) for 5-7 minutes until warmed through.
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