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Sprouted Oliebollen

Tastes just like your Oma would make!

Oliebollen is a Dutch donut-dumpling hybrid served traditionally on New Year’s Eve or during the Yuletide festival. We put a sprouted spin on this delicious dessert that encompasses both ancestral traditions and a modern approach. Translated to English, Oliebollen literally means ‘oil ball’. However, an alternative method in making this dessert is to fry it in lard. We chose to take this approach to avoid the less savoury associated health implications that come with the use of heated oils. Our organic sprouted and sifted wheat flour is a perfect substitute for standard baking flour and helps to leave traditional recipes like the Oliebollen intact with few alterations; these taste just like your Oma’s!

ingredient tips & substitutions

  • Icing sugar for topping: Icing sugar is commonly sprinkled onto the donuts but not necessary if you are looking to keep sugar usage low
  • Lard/Oil: this recipe can be made with vegan / plant-based oils or alternatively tallow
  • Raisins and apples: these ingredients are traditional but not a staple, they add to the flavour of the dessert but many people prefer to leave them out – that’s okay!

recipe notes

  • This recipe is best made fresh, do not freeze the dough before baking.
  • Oil should be hot before submerging the dough balls.

Sprouted Oliebollen

Tastes just like your Oma would make!
Prep Time: 45 minutes
Rising Time: 1 hour
Servings: 20

What You'll Need:

  • 2 cups Sprouted Sifted Wheat Flour
  • 1 pkg active dry yeast (2¼ tsp)
  • 1 tsp granulated sugar
  • ½ cup warm water (warm to the touch, not hot)
  • ½ tsp fine sea salt
  • 2 eggs
  • ¾ cup lukewarm milk
  • 1 cup raisins
  • 10 apples (peeled and chopped into cubes)
  • ½ cup icing sugar (to dust the donuts after frying)

How To Make It:

  • Dissolve the sugar in ½ cup of warm water then add the packet of yeast. Set the mixture aside for 5-10 minutes until the yeast bubbles and rises to the surface.
  • In a separate bowl, beat the eggs.
  • In a larger bowl, combine flour and salt. Fold in the yeast mixture, eggs, milk, raisins and chopped apple.
  • Allow your dough to rise in a warm place until doubled, about 1 hour. Scoop the dough using an ice cream scoop or your hands and roll into balls.
  • Preheat a pot with lard on medium heat for about 15 minutes, it should be about 350-375℉. Gently drop your dough balls into the hot lard and fry until the underside is golden brown, 1-2 minutes. Gently flip and cook on the other side until golden.
  • Place donuts onto a wire rack lined with paper towel to allow any remaining lard to drip off. Once dough is cooled,use a sifter to lightly dust Oliebollen with icing sugar and enjoy!
Have you made this recipe? Tag @secondspringfoods on Instagram!
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