Oliebollen - Dutch "Holeless Donuts :D" Remy's secret recipe


No new Year's eve is the same without Oliebollen. Below my persnal recipe and the secret to keep the raisins inside the Oliebol and not on the outside. This is audacious :)


  • 500 Ml Fullfat milk - between 25 - 35 degrees Celcius
  • 500 Grams of high protein sieved flour. Take cake flour or pizza fluor aim for >12 grams of protein per 100 grams
  • 60 Grams of melted unslated butter no warmer thabn 35 degrees
  • 55 grams of active bakers yeast (1.2 cube)
  • 25 grams white sugar
  • 10 grams salt
  • 1 x 60 gram egg
  • 150 grams of presoaked sultanas
  • 150 grams of presoaked raisins
  • 100 small diced apple pieces
  • Good deep pan ideally cast iron filled 2/3 with peanut, sunflower or another flavor neutral oil preheated to 175 degrees celcius
  • Optional: zest of one orange and one lemon
  • Optional: use other types of fruit


    1Slowly heat the milk to 30 - 35 degrees add the crmubled yeast and sugar, mix together and set aside

    2In your kitchenmachine add 50% of the flour, the egg, some of the milk and slowly mix together. Adding more milk and flur as you progress once all is incorporated leaved the machine running ad medium speed for 3 - 4 minutes. Slow it down and little by little add the butter. Run for another 2 minutes once the butter is integrated. Now add the salt and mix this in. Add the optional zest.

    3Now add the raisins, sultanas and apple (ensure the fruit is not too wet). Gentle mix this for a few second becareful not to break the raisins and sultanas. Not put the dough in a warm place of around 30 degrees Celcius for around 30 - 40 minutes. covered with plastic or damp towel to avoid drying out the dough. Once the dough has risen, gently mix to remove a little of gas from the yeast. Now you are ready to make these beauties!

    4Use an ice cream scooper to make the olibollen shape. Quickly dunk it in the hot oil. Ensure the oil is at 175 degrees celcius. Scoop the first olie bol and fill the scoop well make sure you clean the bottom by draggin it up the side as you scoop the dough. Just above the oil (becareful) let the dough gently go in to oil.

    5The rule is 1 minute of frying for each 10 grams of oliebol a normal ice scoop is around 40 grams this means between 3:30 and 4 minute of frying. Turn the oliebollen every 45 seconds to ensure even frying.

    6Remove from the fryer with a slotted spoon. Put aside on some kitchenroll to remove additional oil.

Ideally make them on the day or freeze them. Serve with powder sugar. Fill them with anything you like. Swap the milk liquid for beer or something else. Important sieve the flour and let the gluten form. You hear this when the dough makes a slimey slugging sound. Important keep the raisin content aroudn 15% of dough mass otherwise they flout to the outside. Burned raisins do not taste nice. Enjoy your oliebollen. ! Important to add the salt last to the dough as yeast does not like salt! Take your time and enjoy the experience. Happy 2021 :) Wish you health, love and happiness


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