DessertSnack

Oliebollen

Name: Oliebollen
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: dutch
Ingredients: 250 g all-purpose flour; 7 g active dry yeast; 15 g granulated sugar; 2 g salt; 200 ml milk lukewarm; 1 pcs egg large; 1 l vegetable oil for frying; 50 g powdered sugar for dusting

Oliebollen are traditional Dutch doughnuts, deep-fried until golden and often dusted with powdered sugar. This recipe creates a light and fluffy dough with a slightly crisp exterior, perfect for a festive treat.

An original recipe by Forkin

Total time: 1 hr 35 min
Serves: 4
Difficulty: Medium
Per serving: 581 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gall-purpose flour
7 gactive dry yeast
15 ggranulated sugar
2 gsalt
200 mlmilk, lukewarm
1 pcsegg, large
1 lvegetable oil, for frying

garnish

50 gpowdered sugar, for dusting

Equipment

slotted spoon · deep-fry thermometer · deep pot · paper towels · large bowl · wire rack · kitchen towel · whisk

The method

Step by step

1
In a large bowl, combine the all-purpose flour, active dry yeast, granulated sugar, and salt. Whisk them together until well mixed.
About 2 min
Cook’s note: Ensure your yeast is fresh for a good rise.
2
Gradually add the lukewarm milk to the dry ingredients while stirring continuously. Mix until a smooth batter forms.
About 3 min
Cook’s note: The milk should be warm to the touch but not hot, about 40°C (105°F).
3
Beat the egg and incorporate it into the batter. Stir until fully combined.
About 1 min
4
Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) or a sunny spot can help the dough rise faster.
5
Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F). Use a deep-fry thermometer to monitor the temperature accurately.
About 5 min
Cook’s note: Maintaining a consistent oil temperature is key to evenly cooked oliebollen.
6
Using two spoons or an ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Do not overcrowd the pot; fry a few at a time.
Cook’s note: Dip your spoons in hot oil between each scoop to prevent the batter from sticking.
7
Fry the oliebollen for 3-5 minutes, turning them occasionally, until they are golden brown on all sides and cooked through.
About 15 min
Cook’s note: They should puff up and float. If they brown too quickly, lower the oil temperature slightly.
8
Remove the cooked oliebollen with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Cook’s note: Draining them properly prevents them from becoming greasy.
9
Once slightly cooled but still warm, dust the oliebollen generously with powdered sugar before serving.
About 1 min
Cook’s note: They are best enjoyed fresh and warm.

Per serving

Nutrition

65%Score

Calories: 581.3kcal
Protein: 10.3g
Carbs: 67.2g
Fat: 30.2g
Fibre: 2.2g
Sugar: 18.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover oliebollen in an airtight container at room temperature.

Reheating

Reheat in a microwave for a few seconds or in an oven at 150°C (300°F) for 5-7 minutes until warmed through.