Traditional Dutch dessert a deep-fried delight

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This article was published 17/06/2025 (446 days ago), so information in it may no longer be current.

Deep-fried dough is delicious any time of year, but today’s Homemade Holidays recipe holds special holiday meaning for Free Press graphic artist Leesa Dahl.

From Leesa: “Olieballen is a traditional Dutch treat that my dad made every New Year’s Day. They’re basically round doughnuts that are served with a sprinkle of icing sugar. He made them with and without apples, but the plain ones were always more popular with me and my siblings!”

Oliebollen with Apples

Free Press Favourite submitted by Leesa Dahl

65 ml (1/4 cup and 1 tsp) sugar

125 ml (1/2 cup) lukewarm water

22.5 ml (4 1/2 tsp) instant dry yeast

1 litre (4 cups) all-purpose flour

2 large eggs

500 ml (2 cups) lukewarm milk

5 ml (1 tsp) salt

2 small apples, peeled and chopped

2 litres (8 cups) oil

Powdered sugar to garnish

In a small bowl, mix 5 ml (1 tsp) of sugar with lukewarm water. Sprinkle the yeast on top. Let stand for 10 minutes. The yeast should bubble. If not, discard and try again with new yeast.

Mix the flour and the rest of the sugar (60 ml or 1/4 cup) together in a separate bowl. Make a well in the middle of the flour mixture. Add the eggs and yeast mixture to the well.

Add half of the lukewarm milk to the well and mix until combined. Add the remaining milk and mix until completely smooth.

Add chopped apples and mix.

Cover the bowl with a damp tea towel or dishtowel and place in a warm spot. Allow to rise for one hour or until the dough has doubled.

Stir in salt and let sit while you prepare the oil.

Heat the oil to 350 F in a large pot.

To check the oil temperature, use a thermometer or dip the handle of a wooden spoon in the oil. Bubbles should form around the spoon when the oil is ready.

Use an ice cream scoop to form small balls of dough (about 30 ml/2 tbs each). Hint: Dip the scoop in oil so the dough will drop off more easily.

Drop the balls into the hot oil. They will drop to the bottom of the pot and float back up. Fry between 4 and 6 balls at a time.

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Flip the ball once golden brown and fry until golden brown on both sides. Remove to a paper towel-lined bowl or rack.

Garnish with powdered sugar or cinnamon and sugar.

Notes: If the Oliebollen are under-cooked, the oil may be too hot or too cold. If they brown too quickly, the oil is too hot.

Store leftovers in an airtight container at room temperature for no more than two days. Warm in the microwave for 25 seconds.

eva.wasney@winnipegfreepress.com

Eva Wasney
Arts Reporter

Eva Wasney is a reporter for the Winnipeg Free Press.

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