Olie Bollen
Experience the festive charm of the Netherlands with this traditional Olie Bollen recipe, a delectable fried treat that's a must-have for New Year's celebrations! Often described as Dutch doughnuts, these golden bites feature a subtly sweet, fluffy batter enriched with raisins and diced apple for a delightful burst of flavor in every bite. The recipe uses simple pantry staples like all-purpose flour, active dry yeast, and milk, and requires just a bit of time for the dough to rise to perfection. Once fried to a crisp and dusted generously with powdered sugar, Olie Bollen are irresistibly delicious when served warm. Perfect for gatherings or as a cozy indulgence, these deep-fried delights will transport you straight to the heart of Dutch tradition. Quintessential for holiday feasting, Olie Bollen are easy to prepare and sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Active dry yeast
- 50 grams Sugar
- 300 milliliters Milk
- 2 large Eggs
- 5 grams Salt
- 150 grams Raisins (optional)
- 1 medium Apples, diced (optional)
- 1 liter Vegetable oil (for frying)
- 50 grams Powdered sugar
Instructions
In a small bowl, warm up the milk to about 40°C (lukewarm). Sprinkle the yeast over the milk and let it sit for about 5 minutes until foamy.
In a large mixing bowl, combine the flour, sugar, and salt.
Make a well in the center of the flour mixture and pour in the yeast mixture. Add the eggs.
Using a wooden spoon or hand mixer equipped with dough hooks, mix until the ingredients form a smooth, slightly sticky batter. Avoid overmixing.
Fold in the raisins and diced apple (if using). Cover the bowl with a damp cloth or plastic wrap and let the batter rise in a warm place for about 1 hour, or until it doubles in size.
Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 180°C (350°F). Ensure the oil is deep enough for the Olie Bollen to float and fry evenly.
Using a wet spoon or ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Fry about 4–5 Olie Bollen at a time, depending on the size of your pot, to avoid overcrowding.
Fry each batch for 6–8 minutes, turning occasionally, until golden brown and cooked through.
Remove the Olie Bollen with a slotted spoon and place them on a paper towel-lined platter to drain excess oil.
Repeat with the remaining batter.
Dust the Olie Bollen generously with powdered sugar before serving. Enjoy them warm for the best flavor and texture!
Nutrition Facts
Calories |
10894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 932.7 g | 1196% | |
| Saturated Fat | 138.2 g | 691% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2285 mg | 99% | |
| Total Carbohydrate | 644.9 g | 235% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 222.1 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 620 mg | 48% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 2671 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
