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Olie Bollen


An Olie Bol is reminiscent of a yeast-raised doughnut, but scooped into a ball, not rolled and cut, allowing the baker to use a softer dough and gently drop it into the hot oil. Although the Dutch celebrate New Year's Eve with them, they are so good you may want to practice making them several times, so at year's end, you'll be an expert.

At a glance

24 to 48 olie bollen, depending on size


Choose your measure:


  • 2 to 3 quarts vegetable oil or shortening


  1. Pour the water into a mixing bowl. In it dissolve the sugar, yeast, and dry milk successively.
  2. Beat in the eggs and lemon juice.
  3. In another bowl, measure the flour and salt.
  4. Add the fruit to the flour and stir into the wet ingredients.
  5. This will produce a very wet dough which you want to cover with plastic wrap or a damp towel so it can bubble away and expand for an hour or so.
  6. About half an hour before you want to cook the Olie Bollen, stir down the dough and let it rest.
  7. Twenty minutes before you'd like to cook them, heat 3 to 4 inches of vegetable oil or shortening in a large saucepan until it reaches 350°F.
  8. Dip a large spoon or tablespoon cookie scoop into the hot oil and then transfer a glob of dough to the hot fat.
  9. Cook several of these at a time, but allow enough room for them to expand. To help them expand somewhat evenly, flip them over after they've first risen to the surface.
  10. Continue cooking them until they're a warm golden brown on both sides, flipping them back and forth as needed.
  11. Remove them with a slotted spoon to a paper towel to drain.
  12. Store leftover Olie Bollen, wrapped, at room temperature for up to 3 days or freeze for up to 1 month.