Oliebolle: Tasty anytime snacks. Image: Pixabay.

Oliebolle – Indulgent and addictive snack of Dutch origin

Grab your apron and wooden spoon, it’s time to whip together lip-smackingly delicious oliebolle.


Oliebolle: Tasty anytime snacks. Image: Pixabay.

In the heart of the winter, oliebolle is a delightful sweet snack to enjoy while still warm. This tasty snack of Dutch origin is a very popular snack available at bakeries all over South Africa.

This traditional oliebolle recipe includes currants, raisins and an apple giving it an almost Christmassy feel. In Holland, this treat is usually prepared over the Christmas season. Since we are in July now, you have the perfect excuse to whip together a batch to celebrate Christmas in July.

When frying oliebolle make sure that the oil is just the right temperature. If the oil is not hot enough, the outside will be tough and the insides greasy. These tasty bites are supposed to be soft and not greasy.

After frying and draining excess oil on a paper towel, dust with a generous quantity of icing sugar. Serve these tempting snacks stacked on a plate. If they are still warm, they will even taste better!

Oliebolle recipe

5 from 1 vote
Recipe by Irene Muller Course: SnacksCuisine: DutchDifficulty: Easy
Prep time


Cooking time


Rising Time


Total time






  • teaspoons dry yeast

  • 1 cup lukewarm milk

  • cups flour

  • ½ teaspoon salt

  • 1 egg

  • ¾ cup dried currants

  • ¾ cup raisins

  • 1 Granny Smith apple, peeled, cored and finely chopped

  • vegetable oil for deep-frying

  • 1 cup icing sugar for dusting


  • Stir in the dry yeast into the warm milk.
  • Allow standing for a few minutes to dissolve.
  • Sift the flour and salt into a large bowl.
  • Stir the yeast mixture and egg into the flour and mix into a smooth batter.
  • Stir in the currants, raisins and apple.
  • Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
  • Heat the oil in a deep-fryer or heavy deep pan to 375°C.
  • Use two metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
    Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy.
  • Drain the finished doughnuts on paper towels and dust with icing sugar.
  • Serve them piled on a dish with more icing sugar dusted over them. Eat them hot if possible.


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