Traditional Dutch Oliebollen Recipe

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (240ml) lukewarm milk 1 cup (240ml) lukewarm milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 packet (7g) active dry yeast 1 packet (7g) active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 1 large egg 1 large egg
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/4 cup (40g) currants 1/4 cup (40g) currants
• 1 small apple, peeled and diced 1 small apple, peeled and diced
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 38g, 15g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in lukewarm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, salt, cinnamon, and nutmeg.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture, vanilla extract, and egg. Mix until well combined.
4. 4.
   Fold in the raisins, currants, and diced apple, ensuring they are evenly distributed throughout the dough.
5. 5.
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
6. 6.
   Heat vegetable oil in a deep pot or fryer to 180°C (350°F).
7. 7.
   Using two spoons or a small ice cream scoop, carefully drop spoonfuls of the dough into the hot oil. Fry them in batches, turning occasionally, until they are golden brown and cooked through, about 5-6 minutes.
8. 8.
   Remove the Oliebollen from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
9. 9.
   Dust the Oliebollen generously with powdered sugar while they are still warm.
10. 10.
    Serve the Oliebollen immediately for the best taste and texture.

Treat your ingredients with care...

• Raisins — Soak the raisins in warm water for 10 minutes before adding them to the dough. This will help them plump up and become juicier in the final Oliebollen.
• Yeast — Make sure the milk is lukewarm, not hot, as high temperatures can kill the yeast and prevent proper rising of the dough.
• Apple — Use a firm and slightly tart apple variety, such as Granny Smith or Braeburn, for a pleasant contrast to the sweetness of the dough.

Tips & Tricks

• For a twist, add a pinch of cardamom or orange zest to the dough for extra flavor.
• Serve the Oliebollen warm with a dollop of whipped cream or a side of warm chocolate sauce for dipping.
• If you prefer a less sweet version, omit the powdered sugar dusting and serve the Oliebollen with a drizzle of honey or maple syrup instead.
• To keep the Oliebollen crispy, avoid overcrowding the pot while frying and maintain a consistent oil temperature.
• Leftover Oliebollen can be reheated in the oven at 180°C (350°F) for a few minutes until warmed through.

Serving advice

Serve the Oliebollen warm as a delightful snack or dessert during festive gatherings or as a special treat on cold winter days. They are best enjoyed fresh out of the fryer, but can also be enjoyed at room temperature.

Presentation advice

Arrange the Oliebollen on a platter and dust them generously with powdered sugar. For an elegant touch, garnish with a sprig of fresh mint or a dusting of cocoa powder. Serve them in a decorative basket or on a festive plate to enhance their visual appeal.