A Dutch fried-dough treat eaten on New Year's Eve and at funfairs, with a recipe recorded as early as 1667.
A crackly fried shell gives way to a warm, fluffy, faintly sweet interior dotted with bursts of plump raisin. The shower of powdered sugar melts into the hot, oil-glossed surface.
Yeast inflates the loose batter with gas, and dropping spoonfuls into hot oil sets a crisp crust instantly while the trapped bubbles steam the inside into a light, open crumb.
Variations
krentenbollen-style with extra currants, appelbeignets (apple rings), naturel (plain), with calvados or rum in the batter
On the Palate
Where Oliebollen Dutch sits in the Dutch flavor cloud
Ingredients
Serves 6
How it's made
8 steps · 25 min active · 75 min waiting
- 15 min
Warm milk and dissolve the yeast with a little sugar to activate it.
- 25 min
Mix flour and salt, then beat in the yeast milk and an egg to a thick batter.
- 33 min
Fold in raisins, currants, and a little chopped apple or zest.
- 460 min
Cover and let the batter rise until doubled and bubbly, about an hour.
- 55 min
Heat oil in a deep pot to about 180°C.
- 65 min
Scoop balls of batter with two spoons and drop them into the hot oil.
- 78 min
Fry, turning, for several minutes until deep golden and cooked through.
- 84 min
Drain on paper and dust generously with powdered sugar before serving warm.
