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Traditional Oliebollen Dutch Doughnuts

Oliebollen, also known as Dutch Doughnuts, are something to look forward to each time.

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Ingredients

number of servings
20
  • 500 g all-purpose flour Added to
  • 1 teaspoon of salt Added to
  • 2 tbls of white sugar Added to
  • 14 g dried yeast Added to
  • 2 eggs Added to
  • 475 ml warm milk Added to
  • 134 l Vegetable oil for frying Added to
  • 75 g currants Added to
  • 75 g raisins Added to
  • 1 apple Added to
  • 1 teaspoon of cinnamon Added to
  • Powdered sugar to dust Added to
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Directions

120 min.
1. Step

Mix together flour, salt, and sugar in a large bowl. Make sure to sift the flour before adding it to ensure no lumps form when the dough is being made.

2. Step

Dissolve the yeast in the warm milk. The warmth of the milk will activate the yeast, making your Oliebollen fluffy and light. Let the yeast solution rest for about 10 minutes until it becomes frothy.

3. Step

Beat the eggs separately and then add it to the yeast and milk mixture.

4. Step

Gradually add the wet mixture into the dry ingredients and continue to mix until a sticky dough forms. An important tip here is to add the liquid mixture gradually to the dry mixture to avoid any lumps.

5. Step

Incorporate currants, raisins, apple, and cinnamon into the dough. Be sure to dice the apple into small cubes so they distribute evenly in the dough.

6. Step

Cover the dough and let it rise in a warm area for about 1 hour. This will ensure the doughnuts puff up nicely.

7. Step

Heat the vegetable oil in a deep frying pan. Using two spoons or an ice cream scoop, form balls of dough and carefully drop them into the hot oil. It's important not to overcrowd the pan as the oil temperature will decrease and the Oliebollen will not fry evenly.

8. Step

Fry the dough until golden brown, then remove and drain well.

9. Step

Let them cool slightly before giving them a generous dusting of powdered sugar.

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