Dutch oliebollen recipe
You can make the best oliebollen for New Year's Eve yourself. With this simple recipe and all my baking tips, you can bake the best oliebollen at home.
Servings: 20 -25 servings
Ingredients
- 500 ml milk
- 7 grams of dry instant yeast
- 2 tbsp granulated sugar
- 500 grams of all purpose flour
- pinch of salt
- 1 egg
- sunflower oil (to bake the oliebollen)
Equipment
- cookie scoop for making the perfect round oliebollen
Instructions
- Heat milk until lukewarm and remove from heat, add yeast and sugar and stir briefly. Let this sit for 5-10 minutes, you will see the yeast bubbling.
- In a bowl combine flour and salt, stir briefly. Add the egg and mix through the flour, while mixing pour in the milk mixture. Keep mixing until a smooth batter forms.
- Cover the bowl with plastic wrap and let it rise in a warm place for an hour until it has doubled in volume.
- 15-20 minutes before the batter is ready, put your pan with oil on the stove and heat until it reaches 180°C/350℉.
- You can make oliebollen with two separate spoons that you use to form a ball, or with an ice cream scoop with trigger release/cookie scoop. The latter is easiest and we used it. Just dip the scoop in the oil and scoop 4-5 oliebollen into your pan.
- Bake the oliebollen for 4-6 minutes until golden brown, turning them halfway through if they do not turn on their own.
- Just dip your spoon back into the pan of oil before each round of oliebollen, this way you make sure they don't stick to the spoon and give your oliebollen a very strange shape. No need to clean your spoon after each round.
- When your oliebollen are ready put them in a strainer that you line with kitchen paper, then move them to a plate that also has kitchen paper on it. The paper absorbs excess fat, which is a good thing. Change the kitchen paper in the strainer regularly.
- Serve with powdered sugar and enjoy!
Tips
- How much sunflower oil is needed, depends on the size of your pan. We used a pan that held 2 liters of oil. Do not fill the pan to the brim.
- Want raisins in your oliebollen (this is a very popular addition)? Then use about 200 grams of raisins. Soak them in warm water for an hour and pat dry before adding them to the batter after rising.
How to store
The oliebollen are best if you eat them within 1-2 days. You can also freeze them and they will keep for up to 3 months. Simply reheat the oliebollen in the oven or microwave.