These are the most common mistakes when making oliebollen

Oliebollen: delicious! And as far as I’m concerned, all year round. The Bakkerszonen in Amsterdam understand that better than anyone; in their ‘oliebollen bakery’, they make Amsterdam’s most delicious oliebollen all year round. Prefer to make oliebollen yourself? Then avoid these common mistakes, so your oliebollen will be just as delicious as those made by professional oliebollen bakers.

Quite a few mistakes are often made when making oliebollen, which can lead to less-than-perfect results, such as an oily or overly heavy oliebol. We share the most common mistakes and tips for avoiding them, as well as tips for making the perfect oliebol.

Common mistakes and solutions

1. Oliebollen that are too heavy or compact

• Mistake: Too little yeast, or the yeast has not worked properly. The batter has not had enough time to rise.
• Solution: Use fresh yeast (check the expiration date) and let the batter rise at room temperature. Leave it to rest for at least 45–60 minutes, until its volume has doubled.

2. Oliebollen with an overly greasy texture

• Mistake: The oil is not hot enough, causing the oliebollen to absorb oil. Yuck!
• Solution: Heat the oil to 175–180°C and check this with a kitchen thermometer. Never fry at too low a temperature. Try to keep the temperature constant by not adding too much batter to the pan at once; a stable oil temperature ensures a consistent result.

3. Rough or irregular shape

• Mistake: The batter is too thick or has not been mixed properly.
• Solution: Thin the batter slightly by adding water or milk. Or do what Uncle Leo does: use buttermilk for the most delicious oliebollen! Stir the batter until it is light and homogeneous, but do not overmix it, so it retains its airiness.

4. Oliebollen that are not cooked through

• Mistake: The oil is too hot, causing the outside to brown quickly while the inside remains raw. Naughty!
• Solution: Keep the oil temperature constant at 175–180°C. Do not make the oliebollen too large; use an ice cream scoop or two spoons to achieve a consistent size. Also, do not fry too many oliebollen at once, otherwise the pan will be too full and the oil temperature will drop too much. The oil does heat your oliebol, but at the same time your oliebol also cools the oil directly around it. So let them swim their laps—it results in a more even bake.

5. Lack of flavor

• Mistake: Too little sugar, salt or spice in the batter.
• Solution: Add a pinch of salt and a little sugar to the batter. Use cinnamon, vanilla or lemon zest for extra flavor. You can also add pieces of apple, finely chopped nuts, raisins or currants. Another delicious option: use raisins soaked in rum! For the trendy die-hards: try making an oliebol with pieces of pickle in it.

6. Batter sticks to the spoons

• Mistake: The batter keeps sticking to the spoons, making it difficult to get the oliebollen into the oil.
• Solution: Dip the spoons in a bowl of water before scooping up the batter. This prevents sticking.

Tips for the perfect oliebol

With these tips, you are guaranteed to enjoy perfectly fried oliebollen.

1. Good batter

• Use a combination of flour and a little whole-wheat flour for a lovely texture. Sourdough oliebollen are also highly recommended.
• Add a little beer or sparkling water for extra lightness. Also delicious: sweet cava or cider. Champagne works too, but personally I think that would be a waste and too expensive.

2. Letting it rise properly

Let the batter rise in a warm place for 1 hour, covered with a damp tea towel.

3. The right oil

Use beef tallow or pork fat for the most delicious oliebollen. Replace the oil regularly when frying large quantities.

4. Crispy exterior

Make sure the oliebollen have enough room to turn in the oil. This ensures an even color and texture.

5. Excellent finishing touch

• Drain the oliebollen on paper towels to remove excess fat.
• Sprinkle them generously with powdered sugar (just before serving!) for the best result. Also delicious: top your oliebollen with a hat of pistachio paste.

6. Taste and experiment

Make a small test batch to check the flavor and consistency of the batter before frying a large batch.

Also read:

• The Dubai oliebol is this year’s hit: here’s where to buy one
• How many oliebollen do you need to eat to gain 1 kilo?
• The best beer to enjoy with your oliebol