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My review
Oliebollen (Dutch Doughnuts)
8
FlourGirl
"Ollie-bollen, or (Oliebollen) is a dutch pastry similar to a doughnut. It typically is a deep fried pastry filled with raisins and dusted with powdered sugar. Some modern variations serve them topped with berry filling, but this is a traditional recipe. Oliebollen are a traditional treat on New Year's"
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Ingredients
2 h 8 m servings 270Original recipe yields 12 servings (1 dozen)
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- US
- Metric
Directions
{{model.addEditText}} Print- Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
- Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
- Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.
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Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 4150 Ratings
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Most helpful positive review
1/1/2009
As a daughter of a full Dutch father, this is what we would look forward to EVERY New Years day. It was a tradition. These are very good but I made them the way my dad did. I did a double bat...
Most helpful critical review
1/2/2009
Oliebollen has always been a huge tradition in my family for New Years Day. It was my favourite thing of the New Year. I decided to make this for my first New Year in China, and it was terrible!...
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1/1/2009
As a daughter of a full Dutch father, this is what we would look forward to EVERY New Years day. It was a tradition. These are very good but I made them the way my dad did. I did a double bat...
1/5/2007
They were very good, but way to much salt. I had to throw away the first few batches. Once I cut back on the salt they were fine.
1/1/2009
This is the second year I've made this recipe for my Dutch husband on New Years. He swears it's just as good as his Dad made while he was growing up in Holland. A few tips - one package of act...
12/8/2002
My grandma's both use to make these (in the basement 'cuz of the oil smell!) for the holidays. Another German woman I knew made them and call them "Futchins". They are DELICIOUS!! Gramma neve...
1/2/2009
Oliebollen has always been a huge tradition in my family for New Years Day. It was my favourite thing of the New Year. I decided to make this for my first New Year in China, and it was terrible!...
1/1/2007
Just like mom used to make! Well, not quite, but I think it'a more a question of technique. I had to add more milk to make the dough smooth, but they tasted great! Lekker!
10/7/2004
My mom used to always tell us about a little bakery in Washington state where she would buy Oliebollen and we've never been able to find them in CA. I was so glad to find this recipe! We made th...
3/18/2008
My grandmother used to make these for my sister and i when we slept over, her grams made them on easter in her youth. these are more authentic according to my gram then how she taught me (using ...
4/16/2012
I was a fan. I used a candy thermometer to make sure my oil was exactly at 375. They only needed to cook for about 4 minutes, not 8. I used 1 1/2 tsp of regular yeast, 1/4 cup sugar and reduce...