Dutch Oliebollen (Sweet Fried Puffs)

Ingredients

• 1.5 cups all-purpose flour
• ¾ cup whole milk, room temperature
• 2 tablespoons granulated sugar
• 1.5 teaspoons active dry yeast
• 3 cups vegetable oil for frying
• ½ cup powdered sugar for dusting

Instructions

1. 1

   Pour 0.75 cup room-temperature milk into a medium bowl (the milk should feel warm to the touch, not hot—if it's from the fridge, let it sit 5 minutes first).

2. 2

   Sprinkle 1.5 teaspoons active dry yeast and 2 tablespoons granulated sugar into the milk; stir with a spoon until the yeast and sugar dissolve, about 30 seconds.

3. 3

   Add 1.5 cups all-purpose flour to the bowl; stir with a spoon for 1 minute until a thick, sticky batter forms with no visible dry flour streaks.

4. 4

   Cover the bowl loosely with a clean kitchen towel and let it rest at room temperature until the dough roughly doubles in size and looks puffy, about 10 minutes.

5. 5

   Pour 3 cups vegetable oil into a large, deep skillet or heavy-bottomed pot; heat over medium-high heat until the oil shimmers and a wooden spoon handle dipped in it produces steady, vigorous bubbles, about 3 minutes—use a kitchen thermometer if you have one (target 350°F).

6. 6

   Use a wet spoon to scoop a plum-sized ball of dough (about 1.5 inches across) and carefully slide it into the hot oil using another wet spoon to help release it; repeat until you have 4–5 puffs in the pan, leaving room so they don't touch.

7. 7

   Fry for 2 minutes, then use a slotted spoon to flip each puff over and fry on the other side for 1–2 minutes more, until the entire surface turns golden brown like caramel.

8. 8

   Scoop the cooked oliebollen out with a slotted spoon and transfer them to a plate lined with paper towels to drain for 1 minute.

9. 9

   Repeat steps 6–8 with the remaining batter (you should have about 12 oliebollen total).

10. 10

    Place 0.5 cup powdered sugar in a small fine-mesh sieve; hold the sieve 6 inches above the warm oliebollen and gently tap the sieve to dust them evenly with a light, even coat of powdered sugar.

Tools you’ll need

• medium mixing bowl
• large deep skillet or heavy-bottomed pot
• spoon for stirring
• wooden spoon
• wet spoon (for scooping dough)
• slotted spoon
• kitchen thermometer (optional but helpful)
• paper towels
• small fine-mesh sieve
• clean kitchen towel

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