Traditional Dutch Oliebollen Recipe (Holiday Doughnut Balls)

Oliebollen are a classic Dutch treat enjoyed during the holiday season, especially on New Year’s Eve. These deep-fried dough balls are crispy on the outside, soft and chewy on the inside, and dusted with powdered sugar on top for a sweet finish.

Food trucks frying all different oliebol variations pop up all over the Netherlands around the beginning of November. Long lines form on the last day of the year when everyone wants a fresh batch. With this recipe, you can skip the lines and make your own at home. Happy New Year!

The name “oliebollen” translates literally to “oily balls” or “grease balls,” but don’t let that deter you. A better way to describe them in English might be Dutch Fried Dough Balls or Dutch Donuts. Their flavor is similar to a cross between a donut and a fritter. The dough is lightly sweetened, enriched with raisins or currants, and finished with a dusting of powdered sugar.

For traditionalists, plain oliebollen are the original version. When raisins or currants are added, they’re technically called krentenbollen (currant balls). However, most oliebollen sold today include raisins or currants, and people usually refer to both versions simply as oliebollen.

How to Make Oliebollen at Home

Oliebollen are surprisingly easy to make with just a few simple ingredients. The dough is made with flour, yeast, warm milk, and a little sugar, then left to rise. Raisins and or currants are mixed into the dough, which is then dropped by spoonfuls into hot oil and fried until golden brown. Once cooked, the oliebollen are dusted with powdered sugar and served warm.

Continue below for the full recipe with ingredients and step-by-step instructions.

Tips for Perfect Oliebollen

• Use a large bowl because the batter will rise and double in size.
• The oliebollen should be fried as soon as the dough has finished rising. If the dough rises for too long, it can become lighter in texture, sometimes overly so. To get the best results, don’t let the dough rise for more than 1 to 1.5 hours.
• Use a large ice cream scoop or two spoons to shape the batter into balls. To make it easier, lightly wet the spoons with water or oil before scooping and shaping.
• For best results, make sure the oil is hot enough (350°F) to fry the dough evenly. To make sure the oil stays at the right temperature, I use a digital frying thermometer it helps avoid greasy oliebollen. If you don’t have a thermometer, drop a small piece of dough in to test; it should sizzle and rise to the top.
• If you want your oliebollen to be extra airy, try replacing part of the water with lukewarm beer. The yeast in the beer helps make the batter lighter and fluffier.

Customization Options

You can make plain oliebollen by simply leaving out the raisins and currants. If you prefer, you can use just raisins or just currants, depending on your taste or what you have available in your pantry.

Customize your oliebollen to create new, exciting flavors. Try adding a bit of cinnamon or speculaaskruiden (Dutch spiced cookie mix) for a warm, spiced flavor. Or add chocolate chips or fruits like chopped apples, banana slices, or dried cranberries. All very delicious!

Storing and Reheating

Cover leftover oliebollen and keep at room temperature for 2 days. To freeze, wrap them individually and store them for up to 2 months. Reheat in the oven at 300°F until warm and crispy, or briefly microwave them for a softer texture.

For more traditional Dutch recipes, check out my Dutch Recipes category for other classic treats and dishes.