Oliebollen (Dutch Doughnuts)

Oliebollen (Dutch Doughnuts)

30
FlourGirl 4

"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"

Ingredients

2 h 8 m {{adjustedServings}} servings 270 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.

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.
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Reviews

30
  1. 35 Ratings

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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...

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.

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...