Oliebollen (Dutch Doughnuts) Recipe - Allrecipes.com
Oliebollen (Dutch Doughnuts) Recipe

Oliebollen (Dutch Doughnuts)

Recipe by  

"Ollie-bollen, or (Oliebollen) is a dutch pastry similar to a doughnut. It typically is a deep fried pastry filled with raisins and dusted with powdered sugar. Some modern variations serve them topped with berry filling, but this is a traditional recipe. Oliebollen are a traditional treat on New Year's"

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
  • PREP

    2 hrs
  • COOK

    8 mins

    2 hrs 8 mins


  1. Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
  2. Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
  3. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2009

As a daughter of a full Dutch father, this is what we would look forward to EVERY New Years day. It was a tradition. These are very good but I made them the way my dad did. I did a double batch and used 1 cup of beer (rrom temo) and 1 cup warm water. Did not use milk. Also only used 1 cube of yeast because of the beer. He also made it and let it rise all night and made them in the morning. I have done this tradition with my kids since my dad has passed and hopefully they will carry it on.

Most Helpful Critical Review
Jan 02, 2009

Oliebollen has always been a huge tradition in my family for New Years Day. It was my favourite thing of the New Year. I decided to make this for my first New Year in China, and it was terrible! The dough didn't rise, and it was so salty, the apples even took on the taste of the salt. I thought maybe I had made a mistake somewhere and forgot to add the sugar, but there's no sugar in this recipe. I'm glad to hear some people enjoyed this recipe...but I think next time, I'll stick with my mom's

Jan 05, 2007

They were very good, but way to much salt. I had to throw away the first few batches. Once I cut back on the salt they were fine.

Dec 15, 2003

My grandma's both use to make these (in the basement 'cuz of the oil smell!) for the holidays. Another German woman I knew made them and call them "Futchins". They are DELICIOUS!! Gramma never added currants, just raisins and apple, but she shook them in cinnamon sugar rather than powdered. Accurate recipe!! Thanks for the memories!!

Jan 01, 2007

Just like mom used to make! Well, not quite, but I think it'a more a question of technique. I had to add more milk to make the dough smooth, but they tasted great! Lekker!

Oct 07, 2004

My mom used to always tell us about a little bakery in Washington state where she would buy Oliebollen and we've never been able to find them in CA. I was so glad to find this recipe! We made them and had a great time enjoying them! They are delicious!

Jan 01, 2009

This is the second year I've made this recipe for my Dutch husband on New Years. He swears it's just as good as his Dad made while he was growing up in Holland. A few tips - one package of active dry yeast works the same as the fresh yeast, and I also reduce the salt to 1 tsp. I like to do have the batch with cinnamon mixed in with the powdered sugar. Make sure to finely chop the apples - they should only add flavor, not a lot of texture. Lastly, the balls need to be at least golf ball size - so use an ice-cream scoop to drop them (gently) in the oil.

Mar 18, 2008

My grandmother used to make these for my sister and i when we slept over, her grams made them on easter in her youth. these are more authentic according to my gram then how she taught me (using pancake mix,as kids we knew these as pancake balls) but I still added her "secret ingredient" a dash of orange juice. if you can find one there is a type of cast iron pan with ball shapes cut out that we fry these in, it cuts the need for a vat of oil. though I inherited the pan from my grams and haven't been able to find a duplicate


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  • Calories
  • 270 kcal
  • 13%
  • Carbohydrates
  • 45.8 g
  • 15%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 405 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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