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Dutch Doughnuts (Oliebollen)

Dutch · Dessert · Medium

Dutch Doughnuts (Oliebollen)

Total
1 hr 39 min
Prep
1 hr 15 min
Serves
12
Calories
150
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Spoonfuls of yeasted batter fry into round, golden doughnuts with soft centers and lightly crisp edges. Finish with a snowy dusting of sugar.

A scoopable batter gives Dutch Doughnuts (Oliebollen) their irregular round shape. Yeast fills the mixture with bubbles before frying, and the hot oil sets the outside while the middle expands into a tender crumb.

Use lukewarm milk to wake the yeast without overheating it. Keep the scoops modest and consistent; oversized doughnuts can brown outside while leaving a raw seam in the center.

SweetCrispyHolidayPartyVegetarianNut-freeEgg-free

Method

  1. Mix the flour, instant yeast, sugar and salt in a bowl. Beat in the milk with a wooden spoon until the thick batter is smooth. Cover and rise for until bubbly and roughly doubled.

  2. Heat the vegetable oil in a deep heavy saucepan to 350°F (175°C), keeping the pan no more than half full. Stir the risen batter once to release the largest air pockets.

  3. Use two lightly oiled spoons to lower three heaped spoonfuls into the oil. Fry for per batch, turning halfway, until golden and cooked through with no wet batter in the center. Repeat for 12 doughnuts.

  4. Drain on a rack. Dust with the powdered sugar shortly before serving warm.

Forkue tips

  • Test the center of the first doughnut before frying the rest so you can adjust scoop size or heat.

Storing and reheating

Best freshly fried. Keep leftovers airtight for 1 day and warm in a 350°F (175°C) oven before adding fresh powdered sugar; the crust will soften in storage.

Kitchen gear

Deep saucepanTop picks on AmazonKitchen thermometerTop picks on AmazonWire rackTop picks on Amazon
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Nutrition per serving, estimated

150Calories
3gProtein
23gCarbs
5gFat

Dutch Doughnuts (Oliebollen): FAQ

Can I add raisins?

Yes. Fold in a small handful before the rise and keep them tucked into the batter so exposed raisins do not burn.

Why are the doughnuts greasy?

The oil may be too cool or overcrowded. Let it return to frying temperature between batches and drain on a rack.

How do I store and reheat Dutch Doughnuts (Oliebollen)?

Best freshly fried. Keep leftovers airtight for 1 day and warm in a 350°F (175°C) oven before adding fresh powdered sugar; the crust will soften in storage.

How long does Dutch Doughnuts (Oliebollen) take?

About 1 hr 39 min in total: 1 hr 15 min prep and 24 min cooking.

What do I need to make Dutch Doughnuts (Oliebollen)?

The key ingredients are all-purpose flour, whole milk and instant yeast, plus pantry basics.

Any tips for Dutch Doughnuts (Oliebollen)?

Test the center of the first doughnut before frying the rest so you can adjust scoop size or heat.

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