Oliebollen (Dutch Doughnuts)

Paul Hollywood prepares a sweet Dutch-style treat with delicious sugar-dusted doughnuts
By Paul Hollywood
Oliebollen (Dutch Doughnuts)
  • Rating:
  • Serves: makes 12
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes plus 1 hr 30 mins rising time
  • Effort: medium


  • 110 ml lukewarm water
  • 25 g fresh yeast
  • 500 g strong bread flour
  • 2 eggs
  • 60 g sugar
  • 450 ml milk
  • 2 tsp salt
  • 150 g raisins or currants
  • vegetable oil, for deep frying
  • icing sugar, for dusting


1. Mix the water and yeast together in a small jug - stir until the yeast has dissolved.

2. Sieve the flour into a large bowl and make a well in the centre. Add the eggs, sugar and yeast mixture.

3. Heat the milk in a small pan until lukewarm, and add half to the flour. Stir to make a thick batter, before pouring in the remaining milk. Beat the mixture for 3 to 4 minutes, until smooth.

4. Cover the bowl with a damp cloth and keep in a warm place to rise for about 45 minutes, or until the dough has doubled in bulk.

5. Stir in the salt currants and raisins, and leave to rise for another 30 minutes - until it has doubled in size again.

6. Heat the oil in a deep fryer to 180C, over a moderate heat. Take a tablespoon in each hand, and dip each spoon quickly into the hot oil.

7. Use one tablespoon to scoop the mixture from the bowl, and the other spoon to slide the oliebollen mixture into the pan of oil. The doughnuts will rise to the top of the fryer as they cook. Cook for about 3-5 minutes on each side.

7. Flip the doughnuts over and cook on the other side. Remove from the oil and drain on kitchen paper. Cool slightly before dusting with icing sugar. Serve straight away, or store in airtight containers, between layers of kitchen paper.

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