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Oliebollen (Dutch Doughnuts)

Oliebollen (Dutch Doughnuts) created by Marissa Reedhead

I like the recipe because it reminds me of my childhood.

Ready In:
2hrs 5mins
Serves:
Units:

ingredients

directions

  • Sprinkle the yeast over 1/4 c milk and leave somewhere to combine by itself.
  • Combine the flour and salt and add remaining milk and the egg.
  • Add yeast mixture, raisins and apple.
  • Mix well.
  • Let stand in a warm place until doubled.
  • Heat oil to 160 degrees for frying.
  • Shape balls of batter with 2 metal spoons and drop them in the hot oil a few at a time.
  • Deep fry for about 8 minutes.
  • Drain on paper towel.
  • Put powdered sugar in paper bag.
  • Put the drained doughnuts in the sugar and shake to coat.
  • Remove and let cool.
  • Once cool, shake them in the sugar again.
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RECIPE MADE WITH LOVE BY

@BarbaraK
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@BarbaraK
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"I like the recipe because it reminds me of my childhood."
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  1. Edith J.
    The worst being Dutch I know this they are too dry this recipe has items missing, like there should be about 1/4 cup of sugar in the mixture also there should be more milk, it should be a softer dough. The texture is all wrong. Pass on this recipe as you will be disappointed and embarrassed when serving. Look for another reciepe! I threw mine out!
    Reply
  2. Marissa Reedhead
    Oliebollen (Dutch Doughnuts) Created by Marissa Reedhead
    Reply
  3. Marissa Reedhead
    What temperature should the oil be for frying?
    Replies 2
  4. Supersteph0
    These were a big hit at the office! People were mad at me for bringing them because they couldn't stop eating them LOL. They are better eaten fully cold, rather than freshly-made. Thanks!
    Reply
  5. Missy Wombat
    This is the traditional way of making oliebollen, the Dutch doughnut which is made for Old Year's Day or New Years Eve. For those who insist on using yeast, this is a good recipe. There is another way though so I'd better post my mother's recipe! The doughnuts cook themselves in the oil and turn over. The trick is to have enough oil - this is not the time to be stingy. I prefer sunflower oil for deep frying.
    Reply
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