Today’s modern doughnut dates all the way back to the 1700s when Dutch settlers first introduced “olykoeks” or “oily cakes” to Manhattan, known as New Amsterdam at the time. Traditionally served on New Year’s Eve, Oliebollen, as they are now called, are deep-fried pastries filled with apples, raisins and currants. Crispy on the outside, pillowy soft on the inside, these Dutch treats deserve a place at the table.

Here’s how you make Dutch Oliebollen.

Dutch Oliebollen

Deep-fried Dutch Doughnuts
Course Dessert, Snack
Cuisine American, Dutch
Keyword doughnuts, Olibollen
Servings 25
Author Boukje Schaap


  • 3 cups flour, 750 ml
  • 1.5 tsp salt, 7.5 ml
  • 1 tsp cinnamon, 5 ml
  • 1 tbsp instant yeast, 15 ml
  • 2 cups lukewarm milk, 500 ml
  • 1 egg
  • 1 apple, peeled and chopped
  • 1 cup raisins, 250 ml
  • 1 cup currants, 250 ml
  • 4 cups vegetable oil, 1 litre
  • icing sugar for dusting


  • Mix the flour, salt, and cinnamon together in a large bowl.
  • Add the yeast, warm milk, egg, apple, raisins and currants and blend well. The dough should feel warm to the touch for the yeast to activate.
  • Cover and allow the dough to rise for approximately 3 hours.
  • Heat the oil in a deep fryer or a large deep pan to 170° C.
  • Drop a large spoonful of dough (1.5-2 tbsp) into hot oil. Do not overcrowd the pan.
  • Turn doughnuts over (with chopsticks or forks) when brown on one side. Fry until completely brown (about 4-6 minutes) and place on paper towel to let excess oil drain. Repeat with remaining dough.
  • Dust with powdered sugar before serving.