Here it is the final blog post of 2017 and the last post is the traditional Dutch treat the oliebol. Some say it is the Dutch version of the doughnut. Just like the oven baked puff pastry apple beignet we eat the oliebollen at New Years. Today I am sharing the traditional Dutch oliebollen recipe. Are you ready to learn how to make traditional Dutch oliebollen? Lets get started.
This Dutch treat is something we mostly eat around New Years Eve. In the last month of the year you see the oliebollen stalls everywhere and you can buy them in the supermarket or the bakery. You can fill them with currants, raisins, apple, banana, chocolate chip but also savory with salmon, bacon or ham.
You can make them yourself and buy a package that only requires some water and raisins or you can make them from scratch. Both work just fine but I am going to show you how you can make traditional Dutch oliebollen.
These are the ingredients you need:
- dry yeast
- oil for frying
Put the currants and raisins in water and leave over night. Drain and pad dry before use. What is important is to use a new packet of yeast and combine the yeast, sugar and 100ml of luke warm milk. This mixture should start to rise/bubble a bit before you add it to the flour. This usually takes a couple of minutes.
Then add the remainder of the milk, the beaten egg and salt. Stir through thoroughly to cover all of the flour. Now it is time for the currants and the raisins. Stir them through the batter as well. This batter should proof for at least an hour. Cover it with a wet tea towel and store in a warm area.
The oliebollen are fried in vegetable oil. Make sure that the oil is at least 370℉/180℃ warm. You can check if the temperature is right if you put a piece of bread in the oil and it start to fry immediately.
Take a gravy spoon or a big ice scoop and a spoon. Create a ball and fry the oliebol in about 5 to 7 minutes until golden brown. Drain on some kitchen paper. Decorate with icing sugar and serve immediately.
This recipe yields about 12 to 14.
Store traditional Dutch oliebollen
You can keep them outside of the fridge for a day or store them in the fridge for a day or two. If you want to preserve longer store the oliebollen in the freezer. Warm them in the microwave in 30 second increments.
More traditional Dutch recipes
- Oven baked puff pastry apple beignets
- Traditional Dutch pancakes
- Dutch Christmas kerststol bread ring
How to make traditional Dutch oliebollen
Want to know how to make traditional Dutch oliebollen? Watch the 1-minute food inspiration video below:
Have fun making this traditional Dutch oliebollen recipe! Made a recipe tag @thetortillachannel on Instagram.
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Showing you how to make traditional Dutch oliebollen from scratch. These are easy to make and super delicious. Lets gets started!
- 300 gram flour
- 270 ml milk
- 2 tbsp of sugar
- 7 g of dry yeast
- ½ tsp salt
- 25 g currants
- 40 g raisins
- 1½ litre vegetable oil
Leave the currants and raisins in water over night. Drain before use and pad dry
Warm 100 ml milk until it is luke warm. After the yeast and sugar are put together add the milk and stir
The mixture should start to bubble and rise a bit. This takes a couple of minutes
Sieve the flour and add yeast mixture, now add the remainder of the milk, the beaten egg and the salt
Stir through until all the flour is covered. Then add the currants and raisins mix again
Proof for at least one hour
Heat the vegetable oil in a large pan
Take to spoons or an ice scoop and make ball of dough and drop them in the oil. Make 3 to 5 at a time to not crowd the pan
It will take about 5 to 7 minutes to fry the oliebollen
Decorate with icing sugar and serve immediately.
Calories: 129; Fat: 4.1g; Carbs: 22g; Protein: 2.3g