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Posted on May 4, 2017 There have been 0 comments

Oliebollen - doughnut recipe

National Doughnut Week starts tomorrow, so it only seemed right to share with you a doughnut recipe for this week’s blog. Although not your typical doughnut, these wonderful and light, almost rugged doughnuts are just delicious and we have the Dutch to thank for their creation. The addition of sharp apple and soft plump raisins makes these fruity bite-size doughnuts that little bit special, so get baking and raise some money for The Children’s Trust this Doughnut Week!

olliebollen doughnut recipe


2 ½ teaspoons active dried yeast

30 g/2 ½ tablespoons caster/ granulated sugar

65 ml/ ¼ cup lukewarm water

225 g/1 ¾ cups plain/ all-purpose flour

pinch of salt

125 ml/ ½  cup full-fat/whole milk

1 egg, lightly beaten

100 g/ ¾ cup (dark) raisins

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

vegetable oil, for deep-frying

icing/confectioners’ sugar, to decorate

deep fat fryer (optional)



Place the yeast, sugar and lukewarm water into a small bowl and stir to dissolve. Set aside in a warm place for 10 minutes or until the mixture bubbles.

Place the flour and salt in a large bowl and make a well in the centre. Pour the milk, beaten egg and the yeast mixture into the well and stir until fully combined. Add the (dark) raisins and chopped apple and stir until well combined. The dough will be soft. Cover with clingfilm/plastic wrap and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size. The dough will be quite soft and spoonable.

Fill a deep fat fryer or large, heavy-bottomed pan one-third full with vegetable oil and heat to 175°C (345°F) or until a cube of bread turns golden in 40 seconds. Working in batches, use two dessertspoons to scoop out a spoonful of the dough and gently drop it into the oil. Deep-fry, turning halfway, for 5 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towels.

Dust the doughnuts generously with icing/confectioners’ sugar and serve.


This recipe is from LOLA's: A Cake Journey Around the World.

LOLA's A Cake Journey Around the World

Photography by Steve Painter ©Ryland Peters & Small






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