Oliebollen, or Dutch doughnuts, a traditional Dutch treat served around New Year’s eve to celebrate the new year. A sweet treat consisting of deep-fried dough balls served with a little powdered sugar.
The history of Dutch oliebollen
The history of oliebollen (directly translated: oil balls) goes way back. Although no one knows exactly who ate or even made the very first oliebol, we do know a few things that give us a clue as to how long this Dutch tradition has existed. For example, there is a painting of a girl holding a basket of oliebollen by Albert Cuyp from about 1652.
Some believe these Dutch donuts originate from Portugal and Spain and were brought here by Sephardic Jews who were forced to flee from the Spanish Inquisition in the Middle Ages. In Portugal they make sonhos de Natal, a snack very similar to the oliebol.

Delicious oliebollen
And it’s not only the Dutch that love these deep-fried dough balls. Big parts of Belgium and Germany also make them. In Flanders they are called smoutebollen, they’re croustillons in Wallonia, and schmalzkugeln in Eastern Belgium and Germany. Another amazing Dutch sweet treat are these classis apple turnovers or Zeeuwse bolussen, a delicious cinnamon pastry and a must try!
So why do so many Europeans love this festive snack you ask? Because it’s just that great! It’s sweet, airy, doughy, crunchy and very addicting. You can make them with raisins, pieces of apple or whatever you like! And.. they contain just 5 ingredients, perfect right?

The BEST oliebollen recipe
Many people find it difficult to make their own oliebollen, partly because of the yeast dough. But don’t let that put you off. Read through my tips and I am sure that it will be a breeze!
- The dough for the oliebollen must rise in a warm place. The easiest way to do this is to heat the oven to its lowest setting (25-30 degrees) and place the bowl of dough in it, covered. After 10 minutes, turn off the oven and leave the dough to rise. This way there’s no chance of draught and it’s warm enough.
- No thermometer in the house to check the temperature of the oil of your deep fryer? Test whether the oil is hot enough by dropping a small piece of bread into it; if it immediately starts to sizzle, the oil is hot enough.
- Instead of two tablespoons, use an ice cream scoop to scoop out balls of oil ball dough. This will give you the right size and make the process much easier and quicker.
- Dip the tablespoon or ice-cream scoop into the hot oil before scooping the dough out of the bowl. This will reduce the chance of the dough sticking to the spoons.
I hope you enjoy this recipe and I wish you a very happy new year!


Ingredients
- 500 ml whole milk (lukewarm)
- 25 gram sugar
- 7 gram dried yeast
- 500 gram all purpose flour
- 7 gram salt
- sunflower oil for baking
- powdered sugar for garnish
Equipment
- Handmixer of food processor
- Ice-cream scoop
- Large (frying) pan or deep fryer
- Slotted spoon
- Kitchen paper
INSTRUCTIONS (how to make this recipe):
- Mix lukewarm milk with sugar and yeast and let stand for a few minutes until frothy.
- Using a hand mixer with dough hooks or in a food processor: mix the milk with the flour and finally the salt into a smooth batter.
- Cover the bowl with cling film and a slightly damp tea towel. Put in a warm place and let it rise for at least 1 hour.
- Heat the oil in the deep fryer or in a large (frying) pan to 180 degrees Celsius / 355 Fahrenheit.
- Scoop some batter from the bowl with two tablespoons or an ice cream scoop and fry the oil balls in portions for about 5 minutes until golden brown and cooked.
- Scoop them out of the pan with a slotted spoon and drain briefly on a few sheets of kitchen paper.
- Dust them with powdered sugar before serving and enjoy!
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