Oliebollen Dutch Doughnuts
Indulge in the comforting tradition of **Oliebollen Dutch Doughnuts**, a beloved treat often enjoyed during festive celebrations in the Netherlands. These deep-fried delights feature a fluffy, golden-brown exterior and a soft, slightly chewy interior studded with sweet raisins or currants for a pop of flavor in every bite. Made with a simple yeast batter enriched by warm milk, eggs, and a touch of sugar, these doughnuts are irresistibly satisfying. Perfectly crisp on the outside, the oliebollen are fried to perfection and generously dusted with powdered sugar for an extra indulgent finish. Whether served warm alongside a cup of coffee or offered as part of a holiday spread, these traditional Dutch doughnuts are guaranteed to delight family and friends. With easy-to-follow instructions and an approachable ingredient list, this recipe delivers a taste of authentic Dutch comfort food in just over an hour.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 50 grams granulated sugar
- 10 grams instant yeast
- 300 milliliters whole milk
- 2 large eggs
- 1 teaspoon salt
- 150 grams raisins or currants
- 50 grams powdered sugar (for dusting)
- 2 liters vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and instant yeast.
Warm the milk slightly until it is lukewarm, about 40°C (104°F). Gradually add the warm milk to the dry ingredients, stirring to combine.
Beat the eggs lightly and add them to the mixture. Stir in the salt and mix until a smooth batter forms. The consistency should be thick but slightly sticky.
Add the raisins or currants to the batter and gently fold them in to distribute evenly.
Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for 1 hour, or until it has doubled in size.
Once the batter has risen, heat the vegetable oil in a large, deep saucepan or deep fryer to 180°C (350°F). Use a cooking thermometer to monitor the temperature.
Using a small ice cream scoop or two spoons, drop small portions of the batter into the hot oil. Fry the doughnuts in batches to avoid overcrowding the pan.
Cook each oliebol for 3–4 minutes, turning occasionally, until they are golden brown and cooked through. Remove them from the oil using a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
Repeat with the remaining batter, ensuring the oil temperature stays consistent.
Once cooled slightly, dust the oliebollen generously with powdered sugar and serve warm or at room temperature.
Nutrition Facts
Calories |
18617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1845.5 g | 2366% | |
| Saturated Fat | 269.8 g | 1349% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 2647 mg | 115% | |
| Total Carbohydrate | 619.7 g | 225% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 205.1 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 584 mg | 45% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 2374 mg | 51% | |
*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.
