Dutch Oliebollen (New Year's Fried Dough Balls)
Deep-fried yeasted dough balls studded with raisins and currants, dusted with powdered sugar, a beloved New Year's Eve treat.
About This Recipe
Dutch Oliebollen is a real, traditional Dutch dish, known as New Year's Fried Dough Balls. Deep-fried yeasted dough balls studded with raisins and currants, dusted with powdered sugar, a beloved New Year's Eve treat.\n\nOliebollen have been documented in Dutch cooking since at least the 17th century and remain the centerpiece of New Year's Eve celebrations across the Netherlands, traditionally sold from street stalls that appear only in the final weeks of December.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Dutch home cooking, not a generic stand-in for a search term.
Ingredients
Serves 12
- 500 gall-purpose flour
- 10 ginstant yeast
- 50 gsugar
- 0.5 tspfine sea salt
- 350 mlwhole milk(lukewarm)
- 2eggs
- 100 graisins
- 50 gcurrants
- 1apple(peeled and diced)
- 1 tsplemon zest
- 1 Lneutral oil(for frying)
- 4 tbsppowdered sugar(for dusting)
Instructions
- 1
Make the batter
Mix flour, yeast, sugar and salt, then whisk in warm milk and eggs until a thick, smooth batter forms.
- 2
Fold in fruit
Stir in raisins, currants, diced apple and lemon zest.
- 3
Rise
Cover and let the batter rise in a warm spot for 1 hour until doubled and bubbly.
- 4
Heat the oil
Heat oil to 175°C (350°F) in a deep pot.
- 5
Fry
Scoop rounded spoonfuls of batter into the hot oil and fry for 4 to 5 minutes, turning occasionally, until deeply golden and cooked through in the center.
- 6
Drain and serve
Drain on paper towels and dust generously with powdered sugar while still warm; serve the same day for the best texture.
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Pro Tips
- →
Let the batter rise fully until bubbly and doubled — this is what gives oliebollen their characteristic light, airy interior.
- →
Fry at a steady 175°C; too hot burns the outside before the dense, fruit-studded center cooks through.
- →
Test one ball first by cutting it open to check the batter cooks through fully before frying the rest of the batch.
Variations
- •
A version with dried apricots or cranberries instead of raisins is a modern twist.
- •
Some bakers add a splash of dark rum to the batter for extra depth.
- •
Serve alongside apple turnovers (appelflappen) for a full traditional New Year's Eve spread.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
History & Origin
Oliebollen have been documented in Dutch cooking since at least the 17th century and remain the centerpiece of New Year's Eve celebrations across the Netherlands, traditionally sold from street stalls that appear only in the final weeks of December.
Frequently Asked Questions
Why is the center of my oliebol still raw?
The oil was likely too hot, browning the outside before the inside cooked through — lower the temperature slightly and fry for a bit longer, testing one first.
Can I make the batter ahead?
The batter is best fried the same day it's made, right after rising, since it loses some of its airiness if left too long.
Why are oliebollen specifically a New Year's food?
The tradition dates back centuries in Dutch culture, with street stalls selling them specifically in the final weeks of December through New Year's Eve.
Nutrition Facts
Per serving (90g / 3.2 oz) · 12 servings total
Time Summary
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