Authentic Oliebol Recipe Netherlands, Europe
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Introduction & history
A wintertime treat typically consumed for Christmas and New Year's in the Netherlands and Belgium, oliebol is deep-fried snack made from a batter consisting of flour, milk, eggs, either yeast or baking powder, and often sugar. Additional ingredients can be added as well, such as dried fruits, most often raisins and sultanas, candied peel, apples, lemon zest, and even beer. Once fried, the oilebollen are sprinkled with powdered sugar and should be served warm. Unlike in the Netherlands, in Flanders, they are called smoutebol, and were traditionally fried in lard and not oil.
Cooking tips
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method
The recipes differ in the type of raising agent they call for: either yeast or baking powder, never both. The batter is prepared by whisking all the ingredients at once, but some recipes instruct to whisk the egg whites separately and then fold them into the batter last, to capture more air. -
frying
The ideal frying temperature is at around 180-190°C because that way the oliebollen will be golden brown on the outside, but cooked throughout when done. To check if the temperature is right, stick the handle of a wooden spoon into the oil. If the bubbles are popping up around it, the oil is good for frying. To shape an oliebol, use two tablespoons dipped in hot oil, as that way the batter will not ... Read more -
serving
Typically, oliebollen are served sprinkled with powdered sugar, but they can also be served sprinkled with cinnamon for example, or paired with creams and sauces.
Recipe variations
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Oliebol
Ready in 50minOliebollen are a classic Dutch treat, often enjoyed to celebrate New Year's Eve. The following old-style oliebollen recipe guides you through the process of making a simple, yeasty dough, letting it rise, then frying the spoon-sized balls of dough until golden and delicious. The final touch of powdered sugar and a bit of cinnamon adds a delightful sweetness.
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Oliebol with Raisins, Currants, and Apples
Ready in 25minThe following oliebollen recipe is for a soft, yeasty dough enriched with the unexpected pop of currants, sweet raisins, and finely chopped Granny Smith apples that elevates the classic oliebollen by introducing contrasting textures and fruity flavors.
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Smoutebollen - Belgian Oliebollen with Lager Beer
Ready in 40minCompared to the Dutch oliebollen, the Belgian smoutebollen are smaller, lighter, and traditionally fried in pork fat. They also contain nearly no sugar, as most of the sweetness comes from dusting the sugar over them once fried. The addition of lager beer and beaten egg whites into the batter gives them a lighter texture.
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Oliebollen with Precooked Apples and Raisins
Ready in 1h 15minUnlike the classic oliebollen recipes, the following recipe calls for the use of baking powder as a rising agent, meaning the dough does not need time to prove. Also, the dough is enriched with boiled apples and raisins, resulting in a light yet flavored oliebollen.
Oliebol
PREP 20min
COOK 30min
READY IN 50min
Oliebollen are a classic Dutch treat, often enjoyed to celebrate New Year's Eve. The following old-style oliebollen recipe guides you through the process of making a simple, yeasty dough, letting it rise, then frying the spoon-sized balls of dough until golden and delicious. The final touch of powdered sugar and a bit of cinnamon adds a delightful sweetness.
Ingredients
1 tsp sugar
4 1/2 tsp dry yeast (instant)
120 ml water
50 g sugar
520 g flour
2 large eggs
475 ml milk
1 tsp salt
2 L oil
GRANISH
powdered sugar
ground cinnamon
Preparation
Mix a teaspoon of sugar with 120 milliliters of lukewarm water until dissolved, then stir in the yeast. Let the mixture stand for 10 minutes, so the yeast has time to activate.
Add flour and 50 grams of sugar to a large bowl, then mix them until combined. Make a well in the center of the flour that's large enough to hold the eggs and yeast mixture.
Add the eggs and the yeast mixture to the hole in the flour.
Microwave the milk until lukewarm, then first pour half of it into the well in the flour. Mix to combine everything, then add the remaining milk and whisk until you get a homogeneous mixture.
Cover the bowl with a damp cloth and let it stand in a warm place for an hour, until doubled in size.
Once the dough has risen, blend in the salt.
Fill a large deep pan or a deep fryer with oil, then place it over medium heat and cook to the frying temperature.
You can check if the oil is right, but inserting a handle of a wooden spoon in the oil. The oil is at the frying temperature if bubbles appear around it.
Swiftly dip two tablespoons in the oil, scoop a small portion of batter with one, and then, shape into a ball with both and drop it into the oil.
Fry until golden on every side, then transfer using a slotted spoon onto a paper towel lined tray.
You can fry multiple oliebollen at once, but take care not to overcrowd the pan since this can lower the oil temperature, resulting in the uncooked middle.
Dust with powdered sugar and cinnamon, and serve warm.
Other Variations
-
Oliebol with Raisins, Currants, and Apples
Ready in 25minThe following oliebollen recipe is for a soft, yeasty dough enriched with the unexpected pop of currants, sweet raisins, and finely chopped Granny Smith apples that elevates the classic oliebollen by introducing contrasting textures and fruity flavors.
-
Smoutebollen - Belgian Oliebollen with Lager Beer
Ready in 40minCompared to the Dutch oliebollen, the Belgian smoutebollen are smaller, lighter, and traditionally fried in pork fat. They also contain nearly no sugar, as most of the sweetness comes from dusting the sugar over them once fried. The addition of lager beer and beaten egg whites into the batter gives them a lighter texture.
-
Oliebollen with Precooked Apples and Raisins
Ready in 1h 15minUnlike the classic oliebollen recipes, the following recipe calls for the use of baking powder as a rising agent, meaning the dough does not need time to prove. Also, the dough is enriched with boiled apples and raisins, resulting in a light yet flavored oliebollen.
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