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5.0 from 3 votes

Oliebollen

An oliebol (plural oliebollen) is a traditional Belgian and Dutch sweet donut, also called smoutballen, croustillons, schmalzkugeln, Ölkugel, püpperchen and gebackene maüse.

Prep Time
45 mins
Cook Time
45 mins
Rest Time
1 hr 15 mins
Total Time
1 hr 10 mins
Servings: 25 pieces
Course: Dessert
Cuisine: Belgian , Dutch

Ingredients

  • 4½ cups flour, sifted
  • 1¾ cups milk (or more), at 97 F / 36°C
  • 1 tablespoon active dry yeast
  • 3 tablespoons caster sugar
  • ½ teaspoon salt
  • 2 eggs , very lightly beaten
  • 8 cups vegetable oil (for frying)
  • icing sugar (for decor)
Equipment
  • Stand mixer

Instructions

    Cup of Yum
  1. In a bowl, pour the milk and add the yeast and half the sugar.
  2. Stir and let rise for 15 minutes.
  3. In the bowl of a stand mixer, combine the flour and sugar.
  4. Dig a well in the center of the flour and add the eggs into it.
  5. Using the dough hook, knead while gradually incorporating the milk and yeast mixture.
  6. Add the salt and knead until a homogeneous but fairly sticky dough is obtained.
  7. Cover the bowl with plastic wrap and let the dough rise for an hour in a warm place, away from drafts.
  8. In a large deep skillet over low heat, heat the oil for about 15 minutes until it reaches a temperature of 350 F (180°C).
  9. Using a well-oiled ice cream scoop, scoop some dough and dip it in hot oil.
  10. Fry the oliebollen for 4 to 6 minutes or until golden brown, turn them halfway through cooking if they do not turn over on their own.
  11. When the oliebollen are ready, place them in a colander and cover them with paper towel, then place them in a large dish lined with paper towel. The paper will absorb the excess fat.
  12. Sprinkle with icing sugar.
  13. Serve the oliebollen hot or warm.

Notes

  • The amount of oil and olebollen that can fit in the pan depends on its size. Make sure the oliebollen are sufficiently spaced during frying.