Family members love to eat this smoked apple pork butt. It tastes great whether it is hot or cold. Sandwiches and barbecue can be made with leftovers.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 1 (0.6 ounce) cake compressed fresh yeast
- 1 cup lukewarm milk
- 2 ¼ cups all-purpose flour
- 2 teaspoons salt
- 1 large egg
- ¾ cup dried currants
- ¾ cup raisins
- 1 medium Granny Smith apple – peeled, cored and finely chopped
- 1 quart vegetable oil for deep-frying
- 1 cup confectioners’ sugar for dusting
Instructions
- Break up compressed yeast and stir into warm milk. Let stand for a few minutes to dissolve.
- Sift flour and salt into a large bowl. Stir in yeast mixture and egg until smooth. Stir in currants, raisins, and apple. Cover the bowl and set in a warm place to rise until doubled in volume, about 1 hour.
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- Use two metal spoons to shape scoops of dough into 12 balls. Drop them carefully into the hot oil and fry until golden brown, about 8 minutes. Remove doughnuts with a slotted spoon and drain on paper towels.
- Dust doughnuts with confectioners’ sugar. Transfer to a serving platter and dust with more confectioners’ sugar.
- The doughnuts should be soft and not greasy. If the oil is not hot enough, the outsides will be tough and the insides will be greasy.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 405 mg |
| Sugars | 25 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
We used to have a stall sell these at our local rotary markets and always loved them. These were a pretty close replica. Think after reading reviews that I’d agree to reducing the salt amount and reducing the amount of dried fruit added in. But overall yummy ??
This wasway, way too much salt in the recipe. Clearly, somebody messed up.
I moved to America when I was four years old and we always made Oliebollen. My mother made the dough and my father always fried them up using my mother’s metal knitting needles as probes to turn them and skewer them out of the hot oil. This tastes just like I remember and they always had currents and raisins unlike what some other posts have said. As others I reduced the salt to 1/4 the amount listed and used a little extra milk. I also doubled the recipe- too much effort for such a small batch, plus they always get eaten.
Made exactly as recipe directed . Too salty, and no matter how small I scooped them, they were raw and doughy on the inside. I have made oliebollen every year but lost my recipe, so I quickly went to this site for a new recipe. I will lose this one and hopefully find the original.
These are AWESOME!!!
These turned out great!! I’ve never made them before and was so stoked with the outcome!! I did need to use about 1/3 cup or so more milk to get the right consistency. Saving for next time!!
I cut the salt to 1/2 tsp, added 1/4 cup granulated sugar to dough and also added a. tsp of cinnamon to the powdered sugar and THEN, these were amazingly good! Best eaten warm. We aren’t Dutch but I think, based on my 2 yr. old grandsons reaction of “yummy, yummy” we have decided to adopt this tradition as well. Seriously good! Rated a 5 with these changes.
As a real Dutchie I can recommend this recipe to everybody! I haven’t had oliebollen since I left The Netherlands and now made them myself with this recipe and I love them. I did cut back on the salt, currants, and raisins. 1 tsp salt, 1/4 cup currants, and 1/4 cup raisins.
After reading a few review, I added 2 tsp of sugar and decreased the salt to 1/2 tsp. Also my dough needed a 1/4 cup of more milk. Otherwise mine was the same as my Dutch neighbour’s. Thanks for the recipe!
I could not get the batter to rise.
I made the recipe and it looked beautiful but I’m used to a sweeter dough. This tasted really salty. There is no sugar in this recipe so I will likely try it again with some sugar added.
just like I remember, next try around I will be halfing the salt like others recommend.
Made as written. Perfection!
I don’t understand what went wrong. I followed the recipe to a T. I used all the ingredients mentioned, let the dough rise for hours, fried my oliebollen etc.etc. The problem is they tasted horrible! These had zero taste. I I tried to drown them in powdered sugar, but that didn’t help at all.
Way too much salt and too heavy… should have been light and fluffy…
I have been making them for almost 50 years, every year for New Years Eve party’s. They are by far the most eaten item on the table. Usually all gone by the end of the eve. I make them with and without the raisens. Believe it or not some people don’t like raisens, go figure! Personnally they have to have the raisens to get the full flavor of the OliBollen. Thank God for the Dutch.
When I was growing up, we lived near a grocery chain that always had oliebollen available in the bakery, which delighted my Dutch father. This New Year’s I decided to try to make them myself and am very impressed with this recipe. I left out the salt entirely (I rarely use it in baking) and used all currants instead of raisins as that is how I remember oliebollen. They turned out great! Another reviewer suggested using a cast iron pan, and from the description it sounds like an aebleskiver pan, which can be found online and probably in gourmet cooking stores too. I will try that next time I make these to see how they turn out.
A decent version of oliebollen (or smoutebollen as my Belgian Flemmish in-laws would call it.) The springy/chewy texture is spot-on. A couple of things: Firstly, there was too much salt, I will cut it in half for next time. Second, I didn’t add the fruit, which is not the typical way I’ve ever seen it in the serveral places I’ve had it in Belgium. And lastly I replaced the fresh cake yeast with a single serving of standard quick rise, which i added to the flour as per the yeast’s instructions. This worked well and shorted the rise time quite a bit.
I was a fan. I used a candy thermometer to make sure my oil was exactly at 375. They only needed to cook for about 4 minutes, not 8. I used 1 1/2 tsp of regular yeast, 1/4 cup sugar and reduced the salt to 1 tsp. Very yummy!
These are just like my mom always made; sort of, or at least the taste is. My mom always used the boxed mix from our local Dutch store, and she used beer, not milk. But her batter was always runny like a pancake batter. When I made this, the dough was very sticky and hard to work with. I’m not sure if it was supposed to be that way or not. There was no way I could ever shape balls with my hands, altho using two spoons pretty much made it a ball shape. But I will definitely make again with this recipe. Thank you!
My dad, who never cooked, made this every year for New Year’s. He died 31 years ago and I thought he took the recipe with him to his grave, but I found it on this website. Can’t wait to make it this holiday season for my family. I was saddened to think that this wonderful recipe had left our home forever. Thank you, All Recipes for providing this perfect, traditional dish for me to share with my loved ones, even after all these years.