The very best recipe for "DUTCH" oliebollen! "Made by my Mother"

By rob zon | AJAX Amsterdam | 7 Aug 2019

 For years she has been experimenting around O&N with oliebollen recipes and this year is there   this perfect oliebol  rolled out.

I do a little dance, because I love oliebollen.   The perfect oliebol for me is airy, crispy and well-filled. And not too fat of course. Sounds good right? By making smaller oil balls, the balls are cooked faster, crisper and you can eat one more delicious.

BUT, read this before you start   tips   by frying the best oliebollen:

·    This is how you get airy oliebollen: use a type of beer with a high fermentation (eg Trappiste or triple beer) in the batter. This does not HAVE and when using regular beer you are 100% sure that it does not give any aftertaste.

·    During the   ferment   the batter must at least double the amount.

·    Beat your batter 15 times before it goes into the pan, this way you get a light batter and your oliebollen a soft structure.

·    For the crispiness of your bulb it is important that you use fresh, new oil and that it maintains a constant temperature: therefore do not put too large portions in the pan, that way the oil will cool down too quickly.

·    Soak your currants, raisins or cranberries overnight in water and dry them thoroughly before adding them to the batter.

·    Put your apple cubes briefly in the oven so that they are wonderfully soft when you add them to the batter.


You need this

Oliebollen basic recipe (makes 25 mini oliebollen):



  • 500 grams (patent) flour

  • 2 packets of instant yeast

  • 100 grams of sugar

  • 250 ml of milk

  • 250 milliliters of beer

  • 1 egg

  • 1 tsp of salt

  • 1 liter of sunflower oil



Filling of traditional currants / raisins:



  • 100 grams of raisins

  • 100 grams   currants

  • 1 tsp lemon zest



And that's how you do it



  • This recipe makes 25 mini oliebollen.

  • Evening in advance: Pour boiling water over the raisins and / or currants in a bowl and let it soak overnight. Drain before use and dry with a tea towel.

  • Heat the milk and beer in a pan over low heat to 37 degrees (lukewarm). Then add the yeast with a scoop of sugar,   so that the yeast is activated .

  • Beat the egg in a small bowl and set aside. Take a large batter and put the flour in here.   Make a well in the center of the flour and pour in the egg and the yeast mixture. Add the sugar and a teaspoon of salt and then stir into a batter with a spatula.

  • Cover the dish with a damp tea towel (this will not create a sheet on the batter) and place the dish in a warm place, such as when heating. Allow to rise for an hour and a half, until the batter has doubled in size. The duration of proofing has a direct influence on the airiness of an oliebol.

  • Take a large pan or wok and heat the oil to 180C.

  • Add 100 grams of ordinary raisins and 100 grams of currants   ready for the batter. Beat the batter 15 times with a spatula, bakers call this the batter. This helps to prevent air bubbles in an oliebol and makes the structure softer.

  • Scoop two scoops or an ice-cream scoop the size of a large walnut.   Bake a maximum of 4 - 5 oil balls at a time, otherwise the oil will cool down too quickly. Bake each side until golden brown. Oliebollen turns automatically when one side is cooked, sometimes they do need a beating. Sprinkle   the oliebollen with powdered sugar and preferably serve immediately!






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AJAX Amsterdam
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