How to Make Oliebollen (Dutch New Year’s Doughnuts) 2021


In the Netherlands, Oliebollen is a traditional snack enjoyed on New Year's Eve. If you're looking for a truly special doughnut recipe to make for a New Year's Eve party, a birthday or some other celebration, then this version my be just the sweet treat you're looking for.


1 kilo, 2.2 lb wheat flour

1 liter (0.3 US gal), 33.8 fluid ounces (999.6 ml)tepid water

20 grams, 0.7 oz of salt

50 grams, 1.76 oz of sugar

80 grams, 2.8 oz of fresh yeast or 16 grams of dried yeast

Sunflower oil (good for high heat cooking)

Powdered sugar for finishing touch


1Mix the yeast with the tepid water. Ensure that the water isn't too hot for the yeast before using.

2Add the flour to the watery yeast. Mix the batter briefly, using the lowest setting on the blender.

3Add the salt and the sugar. Mix in quickly.

4Leave the batter to rise for 45 minutes in a warm place.

5Use a large bucket to let the batter rise.

To prevent the batter from dehydrating, lay a damp tea towel over the batter.

6After the dough has risen, start making doughnuts. Heat the oil to a temperature from about 180ºC / 350ºF. Use a sauce (gravy) spoon to spoon the batter into the oil. Take a small or medium sized soup ladle, dip it in the hot oil briefly, scoop up some batter, then lower the ladle in the oil. The oliebol will float out of the ladle.

Don't fry too many at once––3 or 4 is the limit for most pans.

Use peanut oil and change the oil regularly.

7Fry the Dutch doughnuts about six minutes.

When they are half cooked, they will turn over by themselves, sometimes they need a little nudge to turn.

8Remove from the oil using the ladle or slotted spoon. Lay a piece of kitchen paper into a bowl or deep plate and put each of the cooked Dutch doughnuts on it. The kitchen paper soaks up most of the oil.

9Before you serve the Dutch doughnuts, sprinkle them with powered sugar.

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