Probably one of my all time favourite treats to make, these little fried delights are incredibly delicious and so easy to make! 😊 I make them so often and usually on a whim when I need something to make me feel good and I’m super stoked to be sharing my recipe with everyone today 😊
This is another installment in my ‘Around the world in sweets tour‘ and one of the best! We’ve already been to:
Oliebollens are basically made from a super soft, almost liquidy dough that is very similar to a dumpling type batter that is scooped up using a couple of spoons and dropped into oil for frying. The dough is spiced and studded with fruits, nuts and raisins and can accommodate pretty much anything you like! 😊
I love cinnamon always but I’ve even made a cardamom spiced version too. Most commonly these donuts are made with chopped apples and raisins but you can also add zests like orange, sultanas, craisins, dried berries, pears, almonds etc
The dough itself is super easy to make and I just use a wooden spoon to stir it. My favourite dairy to use is buttermilk but if you don’t have it then a mixture of equal parts yoghurt and milk will be fine and I’ve even tried using sour milk (milk stirred with some vinegar) with great results 😉
Which ever way you choose and whatever you add to the batter, these little cottony soft pillows MUST be made in one way or another because they are honestly to die for! 😁
Make them big muffin sized donuts or teeny golf ball sized but just make them!
Enjoy my friends 😄
Tag @dutchbakerblog with all your dutch baker bakes 💙
Oliebollens (Dutch donuts)
Makes anywhere from 15 to 30 depending on how big you scoop them.
- 3/4 cup (180mls) buttermilk*
- 2 teaspoons instant yeast
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 egg
- 1 teaspoon vanilla extract
- 2 – 2 1/2 cups (250 – 300gms) all purpose flour
- 3/4 tsp salt
- 1 teaspoon cinnamon
- 1 apple preferably granny smith but any will work
- 1/2 cup raisins
Any spice can be used cardamom, ginger, nutmeg, cloves etc etc
currants, sultanas, dried apricots, peaches, berries, craisins etc
- Warm up the buttermilk a little and add in the yeast and sugar. Set aside a few minutes until thickened.
- Add in the butter, egg and vanilla and whisk smooth. whisk together 2 cups of flour, salt and spices and add to batter in small increments while stirring with a wooden spoon. Add enough flour to make a thick batter. It wont be a dough really just a very thick and sticky batter.
- Beat it for about 2 – 3 minutes. Toss together the apples and raisins along with any other add ins in small bowl then fold into the batter.
- Cover and rise for 1 hour. I like to let it rise a few hours in the fridge.
- Heat oil to 190C and using 2 spoons, one to scoop the batter and the second to scrape the balls into the oil. I made small ones but traditionally they’re even as big as muffins so take big heaping spoonfuls of batter. Fry each side until golden brown, they’ll be flipping around themselves.
- Take donuts out of oil and place onto paper towels for a few seconds then toss into a bowl of cinnamon icing sugar until coated. serve warm.
*Buttermilk can be substituted with 1/2 cup milk stirred with 1/4 cup yoghurt or 3/4 cup soured milk (3/4 cup milk + 2 teaspoons vinegar).
Recipe by the dutch baker.