Oliebollen (Dutch New Year’s Eve Fritters)

In the Netherlands, oliebollen are closely associated with New Year’s Eve: round, yeasted fritters served warm under a generous snowfall of icing sugar. The batter is thicker and softer than a dough, enriched with milk and egg, then left to rise so the fritters puff in the hot oil with a tender, airy centre and deep golden crust. Sultanas add pockets of gentle sweetness, while the plain finish keeps the focus on the contrast between crisp exterior and soft crumb. Best eaten soon after frying, they suit informal sharing, festive trays and any occasion where a warm sweet fritter feels right.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Dutch festive fritters
Flavor profile Sweet • Rich • Yeasted • Fruit-studded
Techniques Yeasted batter • Deep-frying
Key equipment Deep, heavy pot • Thermometer
Cooking style Crowd-friendly • Freezer-friendly
Time commitment Under 2 hours

Why this recipe works

  • Classic yeasted batter: Allowing the thick batter to rise gives the fritters their characteristic airy centre and rounded, puffed shape.
  • Crisp outside, soft inside: Frying at 180°C (355°F) helps the exterior brown quickly while the centre cooks through without becoming heavy.
  • Simple sweetness: Sultanas add small bursts of fruitiness, while icing sugar finishes the fritters without making the batter overly sweet.

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Authenticity notes

  • New Year’s Eve tradition: Oliebollen are strongly associated with Dutch New Year’s Eve celebrations and are typically served warm with icing sugar.
  • Fruit variations: Sultanas are common, while raisins are a familiar alternative with a slightly deeper, caramel-like sweetness.

Timing notes

  • Let the batter rise properly: The batter should look visibly risen and airy before frying; this is key to a light centre rather than a dense fritter.
  • Best served warm: The texture is at its best shortly after frying, when the outside is still crisp and the inside is soft.

Common mistakes

  • Oil too hot or too cool: If the oil is too hot, the outside browns before the centre cooks; if too cool, the fritters can absorb oil and turn heavy.
  • Frying too many at once: Work in batches so the oil temperature stays steady and the fritters have room to puff and turn evenly.
  • Check the centre: A deeply golden exterior should be matched by a cooked, bready interior, so fry a test fritter first if unsure.

Make-ahead tips

  • Same-day texture: Oliebollen are best on the day they are fried, especially if served warm with icing sugar just before eating.
  • Reheating: Reheat on a baking tray at 180°C (355°F) until piping hot to refresh the texture.
  • Freezing: Cool completely before freezing in a sealed container, then reheat from frozen at 180°C (355°F).

Equipment you'll need

Kitchen thermometer Large pot Mixing bowl Spatula Tongs Whisk
Ingredients
Instructions
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  1. Whisk the lukewarm milk with the caster sugar and instant yeast in a large bowl. Leave for 5 minutes until the surface looks slightly foamy.
  2. Add the plain flour and fine sea salt, then whisk in the eggs to make a very thick, sticky batter. Beat for 2 to 3 minutes until smooth and elastic; it should fall from the whisk in heavy ribbons.
  3. Stir in the sultanas until evenly distributed. Cover the bowl and leave in a warm place until the batter is visibly risen and airy.
  4. Heat the sunflower oil in a deep, heavy pot to 180°C (355°F). Using two spoons, drop in heaped spoonfuls of batter, frying in batches so the temperature stays steady.
  5. Fry for 5 to 7 minutes, turning once or twice, until puffed and deep golden all over. Lift out with tongs and drain briefly, then repeat with the remaining batter.
  6. Dust the warm oliebollen generously with icing sugar and serve straight away. If needed, keep them warm in a low oven while you finish frying.

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Recipe notes

Tips

  • Keep the milk lukewarm, not hot, so the yeast stays active and the batter rises well.
  • Fry a small test fritter first; if it browns too quickly, lower the heat slightly to keep the oil close to 180°C (355°F) so the centres cook through.
  • If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs with a lion mark or pasteurised eggs.

Substitutions

  • Replace Sultana with Raisin for a slightly deeper, caramel-like sweetness.
  • Replace Whole milk with Lactose-free milk for a lactose-free version with a similar richness.

Storage

  • Refrigerate up to 2 days
  • Best eaten warm on the day. Cool completely, then store airtight; reheat on a baking tray at 180°C (355°F) for 6 to 8 minutes until piping hot. Freeze in a sealed container for up to 2 months and reheat from frozen at 180°C (355°F) for 10 to 12 minutes.

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Recipe overview

  • Servings: 12 pieces
  • Yield: oliebollen
  • Total time: 1h 45min (35min active)
  • Difficulty: Medium
  • Cuisine: Dutch
  • Allergens:
    Eggs Gluten Milk Wheat
Freezer friendly Kid friendly
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Equipment you'll need

Kitchen thermometer Large pot Mixing bowl Spatula Tongs Whisk
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Caster sugar

1 cup ≈ 200 g
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Fine sea salt

1 cup ≈ 268.8 g
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Icing sugar

1 cup ≈ 120 g
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Instant yeast

1 cup ≈ 149.333333 g
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Plain flour

1 cup ≈ 120 g
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Sunflower oil

1 cup ≈ 240 ml
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