Oliebollen
Oliebollen has roots stretching back to the sixteenth century, considered one of the oldest documented fried desserts in Dutch cuisine, originally mentioned in paintings by Flemish masters. The name literally means "oil balls," a direct description of the preparation method — pieces of dough lowered into hot oil. Today, oliebollen is inextricably linked to New Year's Eve — the Dutch New Year celebration — when temporary stalls spring up overnight on streets across the country, selling thousands of freshly fried balls, served warm with powdered sugar. The popular explanation for the New Year association is partly pagan: it was once believed that the fat from the fried dough would make one "slippery" for the Germanic goddess Perchta, who cut open the bellies of those she encountered during winter — the greasy food let her sword slide off without causing harm.
Fluffy yeasted dough
A soft, yeast-risen dough forms the fluffy, airy balls inside.
Apple pieces
Small cubes of tart apple are mixed into the dough, adding a fruity, moist note.
Raisins and lemon zest
Raisins soaked in rum and grated lemon zest flavor each ball.
Powdered sugar on top
Generously dusted with powdered sugar right after frying, while still hot.
Ingredients 4 servings
- 500g flour
- 7g instant yeast
- 300ml warm milk
- 1 tsp salt
- 2 tbsp sugar
- 2 apples, peeled and cut into small cubes
- 100g raisins, soaked in rum 30 minutes
- Zest of 1 lemon
- Oil for frying
- Powdered sugar, for serving
How to make it
- 1ACTIVATE THE YEAST: Mix the yeast with the warm milk and sugar, let sit 10 minutes until foamy.
- 2Mix the flour and salt in a large bowl, add the yeast mixture, knead until you get a soft, elastic, slightly sticky dough.
- 3LET IT RISE: Cover the dough and let it rise in a warm spot 1 hour, until doubled in size.
- 4ADD THE FRUIT: Drain the raisins from the rum, add them to the risen dough along with the cubed apples and lemon zest, gently mix with a spoon.
- 5Cover again and let the dough rest 20 minutes.
- 6HEAT THE OIL: Heat the frying oil to 175°C in a deep pot.
- 7SHAPE THE BALLS: Scoop portions of dough with two wet spoons, forming rough balls without shaping them perfectly.
- 8FRY: Carefully lower the balls into the hot oil, fry in small batches 5-6 minutes, turning often, until golden on all sides and fully cooked inside.
- 9CHECK DONENESS: Check one by cutting it open — the inside must be fully cooked, with no raw dough.
- 10DRAIN AND DUST: Remove onto paper towels, let sit a few minutes, then generously dust with powdered sugar while still warm.
- 11SERVE: Serve fresh, the same day.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
