Traditional Recipe for Dutch Doughnuts (Oliebollen)

Here in the Netherlands, New Year’s Eve just wouldn’t be New Year’s Eve without oliebollen. As soon as December arrives, oliebollen stands start popping up all over the country and by December 31st we’re basically surrounded by big bowls of them. There are worse problems to have.

Growing up, my dad used to make oliebollen for the entire family, which meant buckets and buckets of those crispy brown balls. For years I happily left the frying to other people, until a friend and I decided to make them ourselves. And really, freshly fried homemade oliebollen are hard to beat.

Despite the literal translation – oil balls, which admittedly doesn’t sound particularly appetizing – oliebollen should be light and fluffy on the inside, golden and slightly crispy on the outside and definitely not greasy. Curious to find more Dutch recipes?

What are Oliebollen?

Oliebollen are traditional Dutch fried dough balls made from a simple yeast batter of flour, milk, yeast, sugar and salt. Spoonfuls of the risen batter are dropped directly into hot oil and fried until golden brown.

You can make them completely plain, as I have done here, or add raisins, currants, apple or other dried fruit. Raisins and currants are traditional additions, but they are absolutely optional. Personally, I like both versions.

And don’t forget the generous dusting of powdered sugar before serving. Preferably enough to leave evidence all over your black New Year’s Eve outfit.

A Dutch New Year’s Eve tradition

Oliebollen are especially associated with New Year’s Eve in the Netherlands. You’ll find them at fairs and markets during the colder months, but in December dedicated oliebollen stands appear all over the country.

On New Year’s Eve itself, many Dutch households have a large bowl ready to eat throughout the evening, usually alongside other traditional treats such as apple beignets. At midnight there might be champagne, but there will almost certainly still be an oliebol somewhere nearby.

You can easily buy good oliebollen, but making them yourself is much more fun and eating the first one while it is still warm and crispy is one of the advantages of being the cook.

Recipe Ingredients

You only need a handful of ingredients for basic Dutch oliebollen. Make sure to check the exact information in the recipe card below.

• Flour – regular all-purpose flour works perfectly here.
• Milk – I use full-fat milk. Make sure it is lukewarm rather than fridge-cold so the yeast can do its job.
• Yeast – instant yeast is the easiest option and can be mixed straight into the flour.
• Sugar – you only need a small amount in the batter. Most of the sweetness comes from the powdered sugar added afterwards.
• Salt – essential for flavor. I add this after mixing the other ingredients.
• Oil – use a neutral oil suitable for deep frying. Sunflower oil is my usual choice, but peanut, corn or rice oil can also work.
• Raisins or currants – optional – add them if you like a more traditional filled oliebol, or leave them out for plain oliebollen. Dried cranberries are also delicious. or check out these apple and cinnamon oliebollen.
• Apple – optional – small pieces of apple are another tasty addition. Keep the pieces fairly small so they stay inside the batter.
• Citrus zest – optional – a little orange or lemon zest works really well with raisins, currants or apple.
• Powdered sugar – technically optional, but for me an oliebol without powdered sugar feels slightly unfinished.

How do you Prevent Greasy Oliebollen?

Despite their name, a good Dutch doughnut shouldn’t be dripping with oil.

The most important thing is maintaining the correct frying temperature. Aim for 175-180˚C (340-350˚F). When the oil is too cool, the batter takes longer to cook and absorbs more oil.

Also avoid overcrowding the pan. Every scoop of batter lowers the temperature slightly, so frying too many at once can turn perfectly good oliebollen into little oil sponges.

Use fresh frying oil and allow the finished oliebollen to drain on kitchen paper.

How do you get perfectly round oliebollen?

First of all: don’t worry too much about perfection. Homemade oliebollen are allowed to look homemade, and those funny little crispy bits sticking out are often the best part.

For the roundest result, use an ice cream scoop. Dip it into the hot oil before each scoop of batter. This helps the sticky batter slide out cleanly and gives you a more even portion.

Try to release the batter fairly close to the surface of the oil rather than dropping it from a great height.

And don’t overcrowd the pan. Oliebollen need enough space to float and turn as they cook.

Can I make oliebollen ahead of time?

Yes. In fact, that’s handy if you’re making a large batch for New Year’s Eve.

For the best texture I prefer oliebollen freshly fried, but you can make them earlier in the day or a day ahead. Allow them to cool completely before storing them in an airtight container.

Don’t add the powdered sugar until you’re ready to serve them, especially if you plan on reheating them.

Storing Dutch Doughnuts

Once completely cool, keep leftover oliebollen in an airtight container at room temperature for a day or two.

I wouldn’t keep them in the refrigerator unless absolutely necessary. The fridge tends to make fried dough firm and stale more quickly.

For longer storage, freezing is the better option.

Can you freeze Dutch doughnuts?

Yes, oliebollen freeze really well.

Let them cool completely first and freeze them without powdered sugar in a freezer-safe bag or container. They’ll keep for around 2-3 months.

Defrost at room temperature and then reheat them briefly in the oven until hot and slightly crispy again.

Add the powdered sugar after reheating.

How to reheat oliebollen

The oven is my preferred method because it brings back some of that lovely crispy exterior.

Place the oliebollen in a single layer on a baking tray and reheat at 200˚C (390˚F) for approximately 5-10 minutes, depending on their size and whether they’re starting at room temperature.

You can use the microwave if you’re in a hurry, but the oliebollen will be much softer.

Whatever method you choose, wait until after reheating before covering them with powdered sugar.

Oliebollen versus Doughnuts: What’s the Difference?

Calling oliebollen “Dutch doughnuts” is the easiest way to explain them in English, but they’re not quite the same thing.

Most familiar doughnuts are made from a dough that can be shaped or rolled before frying. They may be cut into rings, filled after frying or covered in glaze.

Oliebollen are made from a much wetter yeast batter. Instead of shaping the dough, you scoop portions of batter directly into the hot oil. That’s what creates their characteristic irregular, roundish shape.

They are also traditionally served very simply with powdered sugar rather than glaze or frosting.

So yes, “Dutch doughnuts” is a useful description, but an oliebol is very much its own thing.

FAQ Dutch Doughnuts / Oliebollen

What temperature should the oil be for oliebollen?

Keep the oil between 175˚C and 180˚C (340-350˚F). If it drops much lower, the oliebollen can absorb too much oil. If it gets too hot, the outside can brown before the inside has cooked.

Why are my oliebollen greasy?

The oil was most likely too cool, or you added too many oliebollen at once and caused the temperature to drop. Fry in small batches and check the temperature between batches.

How long should I fry oliebollen?

Approximately 5-6 minutes is usually enough for medium-sized oliebollen. They should be deeply golden on the outside and cooked and fluffy inside.

Do I have to add raisins or currants?

No. Plain oliebollen are delicious. Raisins and currants are a traditional addition, but they’re completely optional.

If using dried fruit, you can soak it beforehand to plump it up, but make sure you drain and dry it very well. You don’t want extra water going into either your batter or your hot frying oil.

Can I add apple?

Absolutely. Cut the apple into small pieces and fold them through the batter. Apple is especially good combined with raisins, currants and a little citrus zest. I also have a recipe specifically for apple cinnamon oliebollen.

Why won’t my oliebollen turn over by themselves?

They often turn naturally as one side cooks, but not always. An uneven shape or filling can change the balance. Simply give the stubborn ones a gentle push so the other side can brown.

Can I make the batter the day before?

I prefer making and frying the batter on the same day. Once the batter has risen, it’s ready to fry. If you want to get ahead, fry the oliebollen in advance instead and reheat them shortly before serving.

More Dutch Recipes

• Dutch arretje nof
• Dutch breakfast cake with spices
• Hete bliksem
• Dutch boterkoek with dulce de leche