Traditional Oliebollen

An oliebol is a traditional Dutch food. They are called oliebollen (literally oil spheres) in the Netherlands. In English they are more commonly known as Dutch Doughnuts or Dutchies. 

Oliebollen are a variety of dumpling made by using an ice-scooper or two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil. In this way, a sphere-shaped oliebol emerges. Oliebollen are traditionally eaten on New Year's Eve and at funfairs. In wintertime, they are also sold in the street at mobile stalls.

Makes about 25

125 g golden raisins
75 g currants
50 g butter
500 ml buttermilk
10 g dried yeast
2 Tablespoons sugar
500 g flour
1 egg
1 teaspoon salt
1 litre sunflower oil
cinnamon-sugar or icing sugar for dusting

Place the dried fruit in a bowl and pour over 300 ml boiling water. Allow the fruit to swell up for 15 minutes, then pour off the water.

In the meantime, gently heat the buttermilk and butter in a saucepan over low heat until lukewarm. Place the yeast and sugar in a bowl and stir in the warmed buttermilk.

Place the flour and salt in a bowl and make a well in the centre. Beat the egg in a small bowl. Add the yeast mixture and beaten egg to the flour and mix to a thick batter.

Roughly chop the fruit and add to the batter and mix well. Cover the bowl with a damp tea towel and leave in a warm place to rise for about 1 hour.

Heat the oil in a large pan or deep fryer to 180 C. Dip an ice cream scoop or 2 tablespoons in the oil to prevent the batter from sticking and drop the spoonfuls in the oil. Fry for about 6 minutes until golden brown and cooked through.

Drain the oliebollen on kitchen paper and roll in cinnamon sugar or dust with icing sugar. Serve with a glass of champagne or sparkling wine and toast the new year in.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours