How To Make Dutch Oliebollen (Doughnuts) at Home | Dining Traveler Cooking Series

Activate the yeast by mixing it with a little lukewarm milk until it forms a sauce.

Add 40 grams of melted butter, 2 egg yolks, and sugar to the yeast mixture and mix with a spatula.

Gradually add the remaining milk while mixing until a nice mixture forms.

Transfer the mixture to a kitchen mixer with a dough hook and mix until smooth, or mix by hand for about 15 minutes to incorporate air.

Cover the dough with a damp cloth and let it proof in a warm place for 1 hour.

After proofing, gently fold in the raisins without losing too much air.

Let the dough rise again for 20-30 minutes after adding the raisins.

Heat oil in a deep pan to 180 degrees Celsius (360 degrees Fahrenheit).

Use two spoons to scoop the dough and carefully drop it into the hot oil.

Fry until golden brown, flipping as necessary, and remove to a plate lined with paper towels to absorb excess oil.

Dust with confectioner sugar before serving.

Equipment Needed

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