Curated recipes from 193 countries  •  New seasonal Mediterranean issue out now
Dinner Ideas — Global Recipe Journal
Regions All Regions Mediterranean & Italy East & South Asia Latin America & Caribbean Middle Eastern Nordic & European African Heritage North America Oceania & Pacific Browse Atlas

Overview

Oliebollen

Oliebol, Dutch Doughnuts, New Year's Doughnuts, Smoutebollen

This oliebollen recipe makes the Dutch New Year's doughnut: a yeasted batter with raisins, currants and lemon zest, scooped into hot oil and fried until deep golden, then dusted with icing sugar. One serving is 2 balls, about 165 g.

Oliebollen are the Netherlands' New Year's Eve doughnut, and their history is delightfully unclear. One story traces them to Germanic tribes who fried dough cakes at Yule to keep evil spirits away; another credits Portuguese Sephardi Jewish immigrants who brought the recipe in the 15th century. The earliest printed recipe for oliekoecken appears in the Dutch cookbook De verstandige kock of 1667, and Aelbert Cuyp painted a woman frying oliebollen in about 1652. In Flanders they are called smoutebollen, in Wallonia croustillons — and everywhere they are eaten warm, dusted with icing sugar, as the old year ends.

Pairs well with: A plate of warm oliebollen with icing sugar, hot chocolate, and a glass of champagne at midnight.

Provenance

Netherlands flag Netherlands

Dutch Heritage

Nordic & European

Time Dedication

1h 45m

80m prep • 25m cook

Batch Yield

8 Servings

453 kcal per serving

1 serving ≈ 165 g

Technical Skill

Intermediate

Medium (Yeast Dough)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: New Year's Eve, winter fairs, family celebrations, cold-weather snacks Cost: Low — about $1–2 per serving at home
Tags: Sweet Vegetarian Fried
A pile of golden oliebollen with raisins on a glass plate

Dutch Heritage

Photo: Michelle Boon, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1–2 per serving at home (USD)

Made the traditional way: a yeasted batter with raisins and currants, risen until doubled, scooped into hot oil and dusted with icing sugar.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 45m
P

Prep Stage: Dough & First Rise

80 Mins • Mixing & Rising

Warm the milk until lukewarm and sprinkle the yeast over it. Soak the raisins and currants in warm water for 10 minutes, then drain and pat dry. Mix the flour, sugar, salt, eggs and yeasted milk into a thick, sticky batter, fold in the dried fruit and lemon zest, cover, and leave in a warm place for about 60 minutes until doubled in size.

Maestro Tip: The batter should be thick enough to hold its shape on a spoon but still soft — if it is stiff, add a spoonful of milk; if it is runny, add a spoonful of flour.

  1. 1

    Fry the Oliebollen

    15 Mins 175°C (350°F)

    Heat the oil in a deep, heavy pan to 175°C (350°F). Dip two spoons in the oil, scoop up a ball of risen batter about the size of a small egg, and drop it gently into the oil. Fry 4 or 5 at a time so the oil stays hot.

    Wet spoons keep the sticky batter from clinging, and frying a few at a time keeps the oil hot enough to crisp the outside.

    Done when: Balls sizzling and starting to puff in the hot oil.

  2. 2

    Drain & Check

    5 Mins 175°C (350°F)

    Turn the balls as they brown — they often turn themselves as they cook. Fry for about 6 minutes until deep golden all over and cooked through inside, then lift out with a slotted spoon and drain on kitchen paper.

    Cut one open to check the first batch: the centre should be light and cooked, not damp and doughy.

    Done when: Deep golden, crisp outside, and a skewer comes out clean from the centre.

  3. 3

    Dust & Serve

    5 Mins No heat

    Pile the warm oliebollen on a plate and dust generously with icing sugar just before serving. Eat them warm, while the crust is still crisp and the raisins are soft inside.

    Dust the sugar at the last moment — it melts into the hot dough if it sits too long.

    Done when: A warm pile of golden balls, dusted white with icing sugar.

Finishing Touches & Plating

Drain the hot oliebollen on paper, pile them on a plate, and dust generously with icing sugar just before serving.

Nutritional Physiology & Benefits

Nutrition

Energy

453

kcal / serving

Protein

11g

Complete AA

Carbs

79g

Complex

Fats

11g

Healthy

Per serving (8 servings · 1 serving ≈ 165 g)
Energy453 kcal
Protein11 g
Carbohydrates79 g
Fat11 g
Fibre3.1 g
Sugar26.8 g
Sodium237 mg
Per 100g
Energy275 kcal
Protein6.6 g
Carbohydrates47.8 g
Fat6.7 g
Fibre1.9 g
Sugar16.3 g
Sodium144 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: The eggs and milk add vitamin B12 and calcium, the dried fruit adds iron and potassium, and the lemon zest adds a little vitamin C.

Raisins & Currants

Raisins and currants bring natural sweetness and fibre, and their dark fruit gives the dough its classic speckled look.

Festive Energy

One serving of 2 balls carries about 78.8 g of carbohydrate — quick, warming energy on a cold New Year's Eve.

Shared Celebration

A once-a-year ritual food, shared from the same plate — the joy of oliebollen is as much about the company as the taste.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Hot Chocolate

Thick Dutch hot chocolate is the classic winter partner for a plate of warm oliebollen.

Champagne

A glass of bubbles at midnight is the traditional way to welcome the new year with oliebollen.

Strong Coffee

A pot of strong coffee cuts through the sweetness and keeps the party going past midnight.

Sides

Appelbeignets

Apple beignets are the other New Year's Eve favourite, fried in the same oil and just as crisp.

Complete menu

Serve oliebollen with hot chocolate and a glass of champagne at midnight, follow with a plate of apple beignets, and finish with strong coffee.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Frying in Oil That Is Too Cool

Cool oil soaks into the dough instead of crisping it, so the balls turn greasy — keep the oil at 175°C (350°F) and do not crowd the pan. This is general food information, not medical advice.

Oil That Is Too Hot

The raisins scorch easily if the oil is too hot, so fry at a steady heat and turn the balls as they brown. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA festive treat — about 453 kcal for 2 balls, best eaten warm with coffee and shared with friends.
  • ChildrenChildren love them; serve one ball dusted with icing sugar and let it cool a little first, as the raisins are very hot inside.
  • ElderlySoft and easy to eat once cooled slightly; one ball with tea is the comfortable portion.
  • Pregnant womenFine as an occasional treat when fried fresh and eaten hot; keep to one or two balls. Ask your clinician about portions.
  • Breastfeeding womenA comforting, energy-rich snack; one or two balls with coffee are enough, as they are filling.
  • AthletesGood quick energy after training, with about 78.8 g carbohydrate per serving — pair with a protein-rich meal rather than more sweets.
  • Weight gainEnergy-dense and easy to eat, so they suit weight gain when eaten as a snack between meals.
  • Weight lossSweet and rich at about 453 kcal for 2 balls; one ball instead of two, and skip the icing sugar.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesHigh in sugar and refined flour, so keep to one ball and pair it with a protein-rich meal. Ask your clinician about portions.
  • High blood pressureLow in sodium at about 237 mg per serving, but the sugar and fat mean one modest portion is enough. Ask your clinician about portions.
  • Kidney diseasePortions should stay modest, and the potassium from the dried fruit matters for some kidney diets. Ask your clinician about portions.
  • GoutThe dough is low in purines, but sweet foods and alcohol with it should stay modest. Ask your clinician about portions.
  • Stomach issuesFried dough can sit heavy on a sensitive stomach; eat slowly, take a small portion, and avoid eating late at night. Ask your clinician about portions.
  • Cardiovascular diseaseFried and sweet, so one ball with a lighter meal is a better balance than a plateful. Ask your clinician about portions.
  • Fatty liverHigh in sugar and fried fat, so keep portions small and treat it as an occasional festive food. Ask your clinician about portions.
  • Food allergiesContains wheat (gluten), egg and milk. Dried fruit may contain sulphites. People with wheat, egg or milk allergy should not eat them unless a safe substitute is used. Ask your clinician about safe alternatives.
  • Special therapeutic dietsNot suitable for a low-sugar therapeutic diet as written; any lighter version changes the dish and should be discussed with a clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely and store in a covered container lined with kitchen paper.
In the fridge
Keep 1 day in a covered container at room temperature; they soften quickly in the fridge.
In the freezer
Freeze cooled oliebollen for up to 1 month; reheat from frozen in a hot oven until crisp.
How to reheat
Reheat in a hot oven at 180°C (350°F) for 5 minutes until crisp and hot through.
Freezing recommended
Yes.
Signs it has spoiled
Sour smell, sticky surface, or mould on the fruit.

More recipes to explore

A plate of green boerenkool stamppot with a smoked sausage and bacon bits Netherlands flag Netherlands 45m
Dinner •Dutch Heritage

Stamppot

This stamppot recipe boils floury potatoes with curly kale, mashes them with butter and warm milk into a soft, green-flecked mash, and serves it with a smoked rookworst sausage, crisp bacon bits and mustard. One serving is about 480 g.

Comfort & Warmth

Floury potatoes mashed with kale, butter and milk, served with smoked sausage and bacon.

Pairs Well With
Smoked sausage, bacon bits & mustard
Six golden bitterballen with a small pot of mustard on a white plate Netherlands flag Netherlands 55m
Snack & Tea •Dutch Heritage

Bitterballen

This bitterballen recipe cooks beef slowly in stock until tender, binds it into a thick, creamy ragout with butter and flour, chills it firm, then rolls it into balls, crumbs them and fries them until the outside shatters and the inside turns molten. One serving is about 300 g, six bitterballen with mustard.

Comfort & Warmth

Crisp deep-fried balls of creamy beef ragout, served hot with mustard.

Pairs Well With
Dijon mustard & a cold beer
A plate of round golden stroopwafels showing their waffle pattern and syrup layer Netherlands flag Netherlands 1h
Snack & Tea •Dutch Heritage

Stroopwafels

This stroopwafels recipe bakes thin waffles in a hot iron, splits each one while it is still warm, and spreads it with a buttery caramel syrup spiced with cinnamon. The syrup softens the waffle just enough to make it chewy at the edges and crisp in the middle. One serving is about 155 g, three stroopwafels.

Comfort & Warmth

Thin, crisp waffle rounds split and filled with warm caramel syrup.

Pairs Well With
Coffee, tea & a glass of milk
A plate of golden poffertjes dusted with powdered sugar, with melting butter and a fork. Netherlands flag Netherlands 1h 15m
Breakfast •Dutch Market Day Classic

Poffertjes

Poffertjes are the Netherlands' most beloved sweet snack: dozens of tiny, puffy yeast pancakes cooked in a dimpled pan, served hot with melting butter and a snowfall of powdered sugar. One serving is about 195 g, roughly 20 little pancakes.

Sweet Morning Treat

Tiny yeast-raised pancakes, golden outside and soft inside, served with butter and powdered sugar.

Pairs Well With
Serve hot with butter and powdered sugar, and a cup of coffee or hot chocolate.

The Dinner Gazette

Never wonder what’s for dinner again

One email a week with easy dinner ideas from around the world — ingredients, steps and nutrition, tested in our kitchen first.

Delivered every Thursday morning. Unsubscribe anytime.