Oliebollen
Apart from the fantastic fireworks, one of the best parts of the Dutch New Year is the oliebollen (or literally ‘oil balls’). These Dutch doughnuts are made all over the country during the month of December to celebrate.
You will find these New Year’s treats in the markets at street vendors who will sell them warm together with apple fritters. Sports clubs often bake them in quantities to sell house to house to raise funds for their clubs. It is a very traditional and delicious treat.
I used to have a boss in Holland who would always use the expression in Dutch ‘to reach the oliebollen’ which meant we had all survived the year and made it into the New Year.
Oliebol variations
There are several variations to the standard oliebol. One has nothing in it, another includes raisins and another includes chopped pieces of apple instead, or both. But you can experiment with whatever you like – currants, candied citrus peel. Try something new!
Oliebollen are similar to doughnuts but have a more rustic, hearty texture, making them a comforting indulgence during the colder months. The dough, made with flour, yeast, milk, eggs, and a touch of sugar, rises to create an airy, pillowy centre.
Fried to perfection and best served warm, these delightful treats pair wonderfully with a hot cup of coffee, mulled wine, or a festive toast at midnight on New Year’s eve.
Tips
- Sticky Dough Hack: Dip your hands or spoons in oil/water to shape the dough easily.
- Add-Ins: Try candied citrus peel, currants, or a dash of cardamom for variation.
- Oil Temp Check: Maintain 180°C for crispy, non-greasy oliebollen.
Enjoy these pillowy treats with hot chocolate or mulled wine for a festive Dutch tradition!
If you do try this recipe, please let me know how you get on in the comments section below.
How to make Dutch oliebollen
Dutch Oliebollen - a traditional New Year's Treat
Golden, crispy on the outside, and soft and fluffy on the inside, Dutch oliebollen are a classic winter treat, traditionally enjoyed on New Year's Eve in the Netherlands.
Ingredients
- 500g (4 cups) all-purpose flour
- 10g (1 packet) instant yeast
- 300ml (1¼ cups) lukewarm milk (dairy or plant-based)
- 2 large eggs
- 60g (⅓ cup) granulated sugar
- 1 tsp salt
- 150g (1 cup) raisins or currants (optional: soak in rum or warm water for 30 minutes)
- Zest of 1 lemon or orange
- 1 tsp cinnamon (optional)
- Oil for frying (vegetable, sunflower, or canola)
- Powdered sugar (for dusting)
Optional
- 1 small apple (peeled, cored, and finely diced)
Instructions
- Activate the Yeast
In a small bowl, mix the lukewarm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until frothy. - Prepare the Dough
In a large bowl, combine the flour, sugar, salt, and cinnamon (if using).
Make a well in the center and add the yeast mixture, eggs, and lemon/orange zest. If you are using diced apple then add it here.
Mix until a sticky dough forms. Fold in the drained raisins.
Cover the bowl with a damp cloth and let rise in a warm place for 1–1.5 hours until doubled in size. - Heat the Oil
Fill a deep pot with oil (about 8–10cm deep) and heat to 180°C (350°F). Use a thermometer or test with a dough scrap—it should sizzle and rise slowly without burning. - Shape & Fry
Moisten two spoons with oil or water. Scoop a walnut-sized portion of dough (about 2 tbsp) and carefully drop it into the hot oil. Fry 4–5 at a time to avoid crowding.
Fry for 3–4 minutes, turning occasionally, until golden brown and cooked through.
Drain on a wire rack or paper towels. - Serve
Dust generously with powdered sugar while warm.
Best enjoyed fresh, but can be stored in an airtight container for up to 2 days (reheat in the oven for crispness).
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 97Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 130mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 2g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.