Oliebollen (Dutch doughnuts)

    1 hour

    These Dutch doughnuts traditionally eaten on New Year's Eve are really crispy and should be rolled out to a maximum of 1cm thick. They're enjoyed in Holland, as well as Belgium where they're called smoutebollen, and Germany where they're known as Mutze.

    3 people made this

    Serves: 35 

    • 100g butter
    • 60g sugar
    • grated zest of 1 lemon
    • 1 pinch of salt
    • 2 eggs
    • 1-2 tablespoons rum
    • 100g cornflour
    • 250g plain flour
    • 1 teaspoon baking powder
    • oil or lard for frying
    • icing sugar for dusting

    Prep:15min  ›  Cook:15min  ›  Extra time:30min  ›  Ready in:1hr 

    1. Gently melt butter over a low heat. Remove from the heat, then stir with sugar, lemon zest, salt and eggs until fluffy. Add the rum.
    2. Sift the cornflour, flour and baking powder into the egg mixture. Stir into a smooth dough and let stand for 20 minutes.
    3. Roll out the dough and cut into desired shapes.
    4. Heat the oil until a chunk of bread dipped in is sizzling. Add doughnuts, taking care not to overcrowd the pan. Fry on both sides until golden brown and remove to drain on kitchen paper. Dust with icing sugar and enjoy.

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