Oliebollen

Oliebollen are the Netherlands’ New Year’s doughnuts — golden, irregular fritters of yeasted batter studded with raisins and apple, fried until puffed and crisp, and buried under powdered sugar. They have been a Dutch tradition since the Middle Ages, when they were fried in fat to welcome the new year and ward off the pagan goddess Perchta. Today, every Dutch town sets up oliebollen stalls in December, and eating one hot from the fryer is the taste of Dutch winter.

Why this recipe works: The batter is a thick, yeasted mixture — flour, milk, eggs, and yeast — looser than a dough, studded with plumped raisins and diced apple. Dropped by spoonfuls into hot oil, it puffs into irregular, golden fritters with a crisp exterior and a soft, airy interior. The powdered sugar is the essential finish, applied generously while still warm.

Key ingredients

• Flour, milk, eggs, and yeast: the batter.
• Raisins and currants: plumped in warm water or rum.
• A diced apple: the classic addition.
• Oil for frying: at 350°F.
• Powdered sugar: the essential finish.

Tips for perfect oliebollen

Let the batter rise until bubbly and doubled — this is what makes them light. Plump the raisins first so they stay juicy, and fold in the apple at the end. Drop the batter by generous spoonfuls into oil at 350°F, working in batches, and fry until deep golden on both sides, about 4 to 5 minutes total. Drain on paper towels, then bury them in powdered sugar while still warm. Serve immediately — they are best within the hour.

Variations and storage

Add a spoonful of candied peel or a splash of rum to the batter. Oliebollen are best fresh; the batter keeps 1 day in the fridge. Any leftovers reheat well in a 350°F oven for 5 minutes.

Dutch / Belgian recipes →