Oliebollen - Traditional Dutch Doughnuts with beer
Oliebollen (traditional Dutch Doughnuts) are deep-fried balls of dough covered in powdered sugar. They are traditionally eaten in the Netherlands on New Year's Eve for good luck. In this recipe, beer is used to make them extra airy. They are crispy on the outside and soft, airy, and juicy inside.
Equipment
- Ice cream scoop
- Skimmer
- Dishcloth
- Deep fryer or pan with sunflower oil
- Large mixing bowl the dough will rise it size 2 or 3 times
Ingredients
Oliebollen
- 600 ml beer (lukewarm) Pilsener, IPA, Double or Bock
- 800 grams all-purpose flour
- 150 ml milk (lukewarm) lukewarm
- 50 grams unsalted butter melted
- 30 grams sugar
- 10 grams salt
- 9 grams instant dry yeast
- 2 large eggs
- pinch ground cinnamon optional
- icing sugar for garnish
Optional
- 250 grams raisins optional
- 200 grams apples optional, sour apples (like Golden apple or Granny Smith)
- 100 grams currants optional
Vegetable oil
- 3-4 liter sunflower oil
Instructions
Oliebollen Dough
- Take the beer and milk out of the fridge an hour in advance and let it sit. The beer should warm up a bit to between 25 and 30 degrees Celsius. You can also put the bottle or can of beer in some warm water.
- Heat the milk in a saucepan until lukewarm (maximum 40 degrees). In a large bowl mix the lukewarm milk with the yeast and sugar. (Make sure to use a bowl large enough for the batter to rise in without it overflowing)150 ml milk (lukewarm), 30 grams sugar, 9 grams instant dry yeast
- In another saucepan melt the butter.50 grams unsalted butter
- Add the eggs, beer, all-purpose flour, salt, and melted butter to the milk mixture. Mix with an electric mixer with dough hooks until everything is dissolved.600 ml beer (lukewarm), 800 grams all-purpose flour, 10 grams salt, 2 large eggs, 50 grams unsalted butter
- Optional: Add ground cinnamon, raisins, currants, and apple to the batter and mix with a spatula till incorporated.pinch ground cinnamon, 250 grams raisins, 200 grams apples, 100 grams currants
- Cover the mixing bowl with plastic foil or a damp tea towel. Now put the batter away for an hour in a warm place, so that the yeast can let the dough rise.
Deep-fry oliebollen
- When the batter is almost ready to fry, turn on your deep fryer to 356°F / 180°C or you can fry the Oliebollen in a deep pan on the stove with sunflower oil, just make sure you check the temperature regularly to ensure consistency while frying the Oliebollen.3-4 liter sunflower oil
- Dip an ice cream scoop in the hot oil (this prevents the batter from sticking) and scoop the batter into balls into the hot oil. Do not fry too many oil balls at once, otherwise, the temperature of the oil will drop and the oil balls will absorb too much fat. Fry the oliebollen until golden brown and done (3-4 minutes). Flip them halfway through with a slotted spoon.
- Let the oliebollen drain on kitchen paper and fry the rest of the batter in the same way
- Serve them lukewarm with icing sugaricing sugar
Nutrition
Calories: 582kcalCarbohydrates: 19gProtein: 2gFat: 56gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 47gTrans Fat: 0.03gCholesterol: 9mgSodium: 83mgPotassium: 81mgFiber: 1gSugar: 2gVitamin A: 38IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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