Belgian
👍 Beginner Friendly
35 mineasy
BelgianDessert
Recipe Story
origins & traditionsOliebollen are traditional yeasted fritters that have been enjoyed in Belgium and the Low Countries for centuries. These delightful spherical treats feature a light, airy interior with a golden crispy exterior, traditionally filled with plump raisins and sometimes candied citrus peel. The dough is enriched with milk and eggs, then left to rise before being deep-fried to perfection. Once cooked, they are generously dusted with powdered sugar, creating a sweet, indulgent finish. While especially popular during New Year celebrations, oliebollen are beloved year-round at festivals and family gatherings. The name translates to oil balls, referring to their cooking method, and each bite offers a satisfying contrast between the crisp outer shell and the soft, pillowy interior dotted with sweet fruit.
Instructions
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In a large mixing bowl, warm the milk to lukewarm (about 110°F). Add a pinch of sugar and sprinkle the yeast over the milk. Let stand for 5-10 minutes until foamy.
Add the flour, remaining sugar, salt, eggs, and melted butter to the yeast mixture. Using a wooden spoon or stand mixer with dough hook, beat the mixture until smooth and well combined. The batter should be thick but pourable.
Fold in the raisins and lemon zest, distributing them evenly throughout the batter.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 60-75 minutes, until doubled in size.
Heat vegetable oil in a deep, heavy pot or deep fryer to 350°F (175°C). Use enough oil so the fritters can float freely, about 3-4 inches deep.
Using two spoons or an ice cream scoop, carefully drop rounded portions of dough (about golf ball size) into the hot oil. Fry 4-5 at a time, being careful not to overcrowd.
Fry for 3-4 minutes, turning occasionally with a slotted spoon, until golden brown on all sides and cooked through. The fritters should float and puff up.
Remove with a slotted spoon and drain on paper towels or a wire cooling rack set over a baking sheet.
While still warm, dust generously with powdered sugar. Serve immediately for best texture.
Oliebollen - Dutch New Year Fritters
3.9 (47)
Golden deep-fried dough balls studded with raisins and dusted with powdered sugar, a festive treat enjoyed throughout Belgium during winter celebrations and special occasions.
medium
45 min
20 servings
Ingredients
0 of 8 checked
Dough
- 3 1/2 cups flour, sifted
- 1 1/2 cups milk, warmed to lukewarm
- 2 pieces eggs, beaten
- 3 tablespoons butter, melted and cooled
- 1/4 cups honey
- 1/2 teaspoons salt
Mix-ins
- 1 pieces lemon, zested
Frying
- 8 cups vegetable-oil
Chef Tips
expert advice•For the lightest texture, ensure your oil temperature stays consistent at 350°F - use a thermometer for accuracy.
•If the oil is too hot, the outside will brown before the inside cooks through.
•If too cool, the fritters will absorb excess oil and become greasy.
•You can substitute the raisins with dried currants, chopped dried apricots, or candied orange peel for variation.
•Some cooks add a splash of rum or brandy to the batter for extra depth of flavor.
•For a more uniform shape, refrigerate the risen dough for 30 minutes before frying - this makes it easier to portion.
•The dough can be prepared the night before and refrigerated for a slower, cold rise which develops more flavor.
•Bring to room temperature before frying.
•These are best enjoyed fresh and warm, but can be reheated briefly in a low oven.
