Olie-Koecken Recipe

Name: Olie-Koecken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 packages dry yeast; 1/2 cup warm (105-115 degrees) water and a pinch of sugar for the yeast; 8 tablespoons butter; 1 3/4 cups raisins; 4 cups flour; 1/4 teaspoon salt; 1 tablespoon cinnamon; 1/2 teaspoon cloves; 1/2 teaspoon ground ginger; 1 1/2 cups milk; 3 medium Granny Smith apples, peeled and cut into small slivers; 1 cup whole almonds without brown skins; Oil, for deep-frying

Servings: persons

3 packages dry yeast
1/2 cup warm (105-115 degrees) water and a pinch of sugar for the yeast
8 tablespoons butter
1 3/4 cups raisins
4 cups flour
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ground ginger
1 1/2 cups milk
3 medium Granny Smith apples, peeled and cut into small slivers
1 cup whole almonds without brown skins
Oil, for deep-frying

1
Sprinkle the yeast in the water in a small bowl and sprinkle with the sugar.
2
Let it stand for a moment, then stir to dissolve the yeast.
3
Set aside in a warm place.
4
In the meantime melt the butter and cool.
5
Place the raisins in a saucepan, cover with water and bring to a boil.
6
Allow them to boil for a minute and then turn off the heat.
7
Let them stand for 5 minutes and drain.
8
Pat them dry with paper towels and mix them with 1 tablespoon of flour.
9
Place the rest of the flour in a large bowl, stir in the salt, cinnamon, cloves, and ginger, make a well in the middle and pour in the yeast.
10
Stir from the middle and slowly add the melted butter and the milk.
11
The dough should be very thick and hard to stir.
12
Then add raisins, apples, and almonds and combine thoroughly.
13
Allow this batter to rise for about 1 hour.
14
When doubled in bulk, stir down the dough.
15
Heat the oil to 350 degrees F. Scoop out a heaping tablespoon of dough and push it off the spoon with the aid of another spoon and let it (carefully) drop into the hot oil.
16
They should be at least 2-inches in diameter.
17
Fry the olie-koecken for about 5 minutes on each side.
18
Drain on paper towels.
19
The original recipe does not tell us to sprinkle or roll them in the sugar.
20
They are very good plain, but if you prefer you can dust them with confectioners' sugar.

1038

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 packages dry yeast, 1/2 cup warm (105-115 degrees) water and a pinch of sugar for the yeast, 8 tablespoons butter, 1 3/4 cups raisins, and more.

Yes, Olie-Koecken falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Olie-Koecken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions