Celebration Oliebollen - Dutch New Year's Donuts
Oliebollen, or Dutch New Year's donuts, are a cherished holiday treat traditionally enjoyed during New Year's festivities in the Netherlands. These fluffy, golden-brown donuts are filled with plump raisins and dusted in sweet icing sugar, making them the perfect indulgence to welcome the new year. The dough is light and airy, with a subtle hint of vanilla that complements the sweetness of the raisins. Best served warm right out of the fryer, these delightful treats evoke nostalgia and warmth, making them a favorite to share with family and friends. Whether you enjoy them fresh or warmed up the next day, these donuts are sure to bring smiles to your celebrations!
N/A
Servings
320
Calories
10
Ingredients
Ingredients
Flour
8 cups (All-purpose flour, sifted)
Sugar
6 tablespoons (Granulated)
Salt
4 teaspoons (Sea salt)
Fast rising yeast
2 tablespoons (Instant or quick-acting)
Warm water
3 cups (At 105 degrees F)
Vanilla extract
1 teaspoon (Pure vanilla extract)
Eggs
4 (Large, beaten)
Raisins
4 cups (Plump and seedless)
Icing sugar
2 cups (For dusting)
Vegetable oil
Enough to deep fry (Any neutral oil, for frying)
Instructions
1
In a large mixing bowl, combine 2 cups of flour, sugar, yeast, and salt. Mix well to ensure all dry ingredients are evenly distributed.
2
In a separate bowl, whisk together the warm water (approximately 105 degrees F), vanilla, and eggs until fully combined.
3
Gradually pour the wet mixture into the dry ingredients, mixing continuously to prevent lumps. Add the remaining flour gradually until a thick batter forms.
4
Gently fold in the raisins, ensuring even distribution throughout the dough.
5
Lightly grease a large bowl, then transfer the dough into the bowl. Cover the bowl with a damp tea towel and a plastic wrap. Allow the dough to rise in a warm spot for about 1.5 hours, or until it has doubled in size.
6
Once the dough has risen, carefully heat the vegetable oil in a deep fryer or a large pot to 370 degrees F.
7
Using a large spoon, drop heaping tablespoons of the dough into the hot oil, being sure not to overcrowd the fryer. Fry the donuts for about 3-4 minutes on each side or until they are golden brown and fully cooked through.
8
Remove the donuts from the oil using a slotted spoon and let them drain on paper towels. While still warm, dip or sprinkle them with icing sugar for a sweet finish.
9
Serve immediately and enjoy the warmth and flavors of this festive treat!
Nutrition Information
15g
Fat
43g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Oliebollen?
Oliebollen are traditional Dutch New Year's donuts, consisting of fried dough balls usually filled with raisins and dusted with icing sugar.
When are Oliebollen traditionally served?
They are a cherished holiday treat traditionally enjoyed during New Year's Eve festivities in the Netherlands.
How many calories are in a serving of Oliebollen?
Each serving contains approximately 320 calories.
What type of flour is best for this recipe?
The recipe calls for 8 cups of sifted all-purpose flour.
What temperature should the water be for the yeast?
The water should be approximately 105 degrees F to properly activate the yeast.
How long does the dough need to rise?
The dough should rise in a warm spot for about 1.5 hours, or until it has doubled in size.
What is the ideal temperature for the frying oil?
The vegetable oil should be heated to 370 degrees F.
How long do you fry each donut?
Fry the donuts for about 3-4 minutes on each side until they are golden brown.
Can I use any type of yeast?
This recipe specifically uses 2 tablespoons of fast-rising or instant yeast.
How many raisins are used in this recipe?
The recipe calls for 4 cups of plump, seedless raisins.
What is the fat content of one donut?
Each donut contains approximately 15g of fat.
How many eggs are needed for the batter?
You will need 4 large, beaten eggs.
How do I prevent lumps in the batter?
Gradually pour the wet mixture into the dry ingredients while mixing continuously to ensure a smooth batter.
What should I use to cover the dough while it rises?
Cover the bowl with a damp tea towel and plastic wrap to keep the dough moist and warm.
When should I apply the icing sugar?
Dip or sprinkle the donuts with icing sugar while they are still warm for the best results.
What kind of oil should I use for deep frying?
Any neutral vegetable oil is suitable for frying these donuts.
How much sugar is inside the dough?
The dough contains 6 tablespoons of granulated sugar.
What does vanilla extract add to the recipe?
It provides a subtle hint of flavor that complements the sweetness of the raisins.
Can these be served the next day?
Yes, they can be enjoyed fresh or warmed up the next day.
How do I scoop the dough into the oil?
Use a large spoon to drop heaping tablespoons of dough into the hot oil.
What is the protein content per serving?
There are 5g of protein per serving.
How much salt is in the recipe?
The recipe uses 4 teaspoons of sea salt.
What is the carbohydrate count?
There are 43g of carbohydrates per serving.
Should the bowl be greased before rising?
Yes, lightly grease a large bowl before transferring the dough for the rising process.
How do I remove the donuts from the oil?
Use a slotted spoon to safely remove the donuts and let them drain on paper towels.
Is there a specific type of raisin recommended?
The recipe recommends using plump and seedless raisins.
How much icing sugar is needed for dusting?
The recipe suggests using 2 cups of icing sugar.
Should the donuts be served warm?
Yes, they are best served warm right out of the fryer.
Can I overcrowd the fryer?
No, you should be sure not to overcrowd the fryer to ensure even cooking.
How many ingredients are in this recipe?
There are 10 main ingredients including the frying oil.