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Oliebollen (Dutch doughnuts)

Traditionally served warm on New Years Eve!


500 g of self raising flour
4.5 dl of milk
1 teaspoon of salt
1 teaspoon of sugar
1 egg
1 l of cooking oil
Icing sugar


Sift the flour into a bowl, make a hole in the centre and pour in some of the milk, the salt and the sugar. Stir with a wooden spoon to create a lovely smooth batter. Next, beat the egg together with the rest of the milk and stir into the batter. Cover this with a damp tea towel and leave to rise in a warm place for about an hour. Once it has risen you are ready to begin frying, but take care not to stir the batter any more. Heat the cooking oil in a large saucepan or deep fryer – you will know that it is hot enough when smoke begins to rise or when you dip a spoon into the oil and it forms bubbles. Create round balls using two tablespoons of the batter and drop one by one into the pan of oil. Fry for about 6-8 minutes or until a light golden colour and drain them on kitchen towel to remove any excess oil. Sprinkle the doughnuts generously with icing sugar and serve hot or cold. For even more delicious oliebollen, you can try adding any of the following ingredients to the batter before frying : raisins, currants, small pieces of ginger, apple chunks, chopped nuts or lemon zest.

One comment on “Oliebollen (Dutch doughnuts)

  1. Pingback: The most delicious oliebol in the Netherlands | Dutch Community

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