Dutch oliebollen-style doughnuts — light, yeasted batter dropped into hot oil and fried into golden, fluffy balls. A simple, comforting treat.
These pillowy Dutch doughnuts — oliebollen in spirit — are deep-fried until shatteringly crisp outside and cloud-soft within. There's no rolling or cutting involved: it's a simple spooned batter, which makes them the easiest fried treat you'll ever pull off. Dusted in icing sugar and eaten warm, they vanish faster than you can fry the next batch.
Prep 75 min
Cook 20 min
Total 95 min
Medium
Preparation
- Place the flour in a large bowl with the yeast and sugar. Heat the milk to lukewarm if cold, then mix it into the flour bit by bit until smooth. Add the salt and mix with a wooden spoon until the batter is smooth and liquidy.
- Cover with a clean tea towel and leave in a warm spot for about an hour to rise.
- Heat a deep fryer or oil in a large pot to 180°C (350°F).
- Stir the batter through, then scoop it with two spoons or an ice cream scoop and carefully drop into the oil (dipping the spoons in the oil first helps the batter slide off). Don't overcrowd the pan. Once one side is golden brown it usually flips itself; if not, help it with two forks.
- Lift the doughnuts out once golden brown all over and drain on kitchen paper.
Tips from the ZestyPlate Kitchen
- Keep your oil steady at 180°C — too cool and they soak up grease, too hot and they brown before the centre cooks.
- Dip your spoons or scoop into the hot oil first so the sticky batter slides off cleanly.
- Fry just a few at a time; crowding the pan drops the oil temperature and gives you pale, heavy doughnuts.
- They're best the moment they're cool enough to hold — the crisp shell softens within a couple of hours.
Frequently Asked Questions
They usually self-flip once the underside is set and golden, but if the batter is a touch thick they won't. Just nudge them over with two forks — no harm done.
Absolutely. Stir a handful of raisins, currants or small diced apple through the risen batter just before frying, which is the traditional way to make them.
Drop a small bit of batter in: it should sink slightly, then rise and bubble steadily within a couple of seconds. If it browns instantly the oil is too hot.
Your yeast may be old or the milk too hot when added, which kills it. Use lukewarm milk and a warm, draught-free spot to prove.
