Cookbook:Dutch Apple Fritters (Oliebollen)

(Redirected from Cookbook:Oil-dumpling)
Dutch Apple Fritters (Oliebollen)
Category Dutch recipes
Servings 50 donuts

Cookbook | Ingredients | Recipes | Desserts

Oliebollen (literally: oil dumpling) are a type of Dutch apple fritter. They are served at Dutch festivals in the United States, such as the Holland Happening Festival in Oak Harbor, Washington.


Makes: 50 doughnuts, or 1 roaster pan full

  • 2 tbsp sugar
  • 1 cup warm water


  1. Dissolve sugar in warm water. Sprinkle yeast on top. Let stand while preparing dough.
  2. In a large mixing bowl, beat eggs until mixed. Add scalded milk, warm water, yeast mixture, and margarine. Beat well. Add flour, sugar, and salt. Mix well. Add diced apple.
  3. Let dough rise in a warm place until doubled in size. A lobster pot works well for this.
  4. In a separate bowl, mix the sugar with cinnamon to taste.
  5. Fill a fryer pot with 4 inches with canola oil or melted shortening. Heat to 375°F (190°C).
  6. Scoop large spoonfuls of dough into the hot oil. Dipping the spoons in the hot oil before scooping the dough keeps the spoons from getting too sticky.
  7. Fry the oliebollen until golden brown, turning them to ensure even cooking.
  8. Drain the olibollen on paper towels on paper bags. Roll in the cinnamon sugar mixture and serve warm.