Oliebollen Dutch Donuts

In the Netherlands, a cascade of tiny currant-studded Oliebollen are a central part of New Years eating. Oliebollen literally means “oil balls” in Dutch. “They’re similar to donuts but with a slightly more rustic, bread-like crumb,” says Chef Uleman. “Hot, crisp edges, give way to a tender, airy center dotted with sweet currants. A snowfall of powdered sugar makes them irresistible.” They are best eaten fresh out of the fryer so invite friends to help shape and fry them so you can enjoy these symbols of abundance and joy together while they’re still warm. Go local with the recipe’s milk, butter, and flour to try the quality difference.

What are the Origins of Oliebollen, Dutch Donuts?

Oliebollen, the beloved Dutch fried dough treats come from ancient origins. Their history stretches back to the earliest winter celebrations with the Germanic tribes who celebrated the winter solstice. During this time, they would consume cakes made with preserved fruit and flour fried in oil. They did this believing that the fat would protect them from the evil goddess Perchta. The specific iteration known as Oliebollen became established during the Middle Ages as a symbol of the New Year.

Oliebollen, Dutch Oil Ball Donuts

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• Author: Chef Marijke Uleman
• Yield: Serves 8

Print Recipe

Description

A soft, pillowy dessert for the New Year.

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Ingredients

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For the batter:

• 1/2 cup lukewarm water
• 1/4 cup plus 1 tsp granulated sugar, divided use
• 4 1/2 tsp instant dry yeast
• 4 cups flour
• 2 large eggs
• 2 cups milk, lukewarm
• 1 tsp salt
• Raisins

For frying & serving:

• 8 cups vegetable or sunflower oil
• Confectioners’ sugar for garnish
• Ground cinnamon for garnish

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Instructions

For the batter:

1. Mix 1 tsp sugar into lukewarm water. Sprinkle yeast on top and let sit 10 minutes until bubbly.
2. Combine flour and remaining sugar in a large bowl. Make a well in the center, add eggs and yeast mixture.
3. Add half the milk, mix, then add the rest. Mix until smooth. Cover with damp towel and let rise for 1 hour.
4. Stir in salt and raisins.

For frying & serving:

1. Heat oil in a deep pot to 350 degrees.
2. Using two oiled spoons, form and drop small dough balls into hot oil. Fry in batches until golden brown.
3. Drain on paper towels. Dust with confectioners’ sugar and cinnamon before serving.

Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard

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