Stroopwafel Dutch Doughnuts Recipe (Oliebollen)

Last year I already shared my favorite recipe for oliebollen or Dutch Doughnuts. One of the most famous traditional Dutch foods. But today I am sharing a twist on the classic. I’ve combined these delicious oliebollen with another Dutch classic: stroopwafels. Here’s my recipe for Dutch doughnuts with stroopwafel!

What Are These Dutch Ingredients?

If you’ve never heard of stroopwafels, they are a very specific cookie that is quite famous as a traditional Dutch pastry. I’ve included the photo below, as well as a photo of regular Dutch oliebollen.

Oliebollen are served during the festive season and most famous for being served around New Year’s Eve.

Recipe Ingredients

Apart from the ingredients used for the oliebollen, you will need stroopwafels or a similar cookie.

• milk – I use regular milk for this recipe, but you can also go for plant-based milk
• yeast – you will need active dry yeast for this recipe
• flour – I use regular all-purpose flour for this recipe
• stroopwafels – make them yourself with this stroopwafel recipe or use an alternative cookie

Make sure to double-check the quantities in the recipe card below for full details.

How To Make Stroopwafel Dutch Doughnuts

For making these stroopwafel oliebollen you will need a deep fryer or something that is suitable for frying food. We used a Dutch oven. Something similar works fine too.

You start by warming the milk and add the yeast and the sugar. Stir to combine and let it sit for about 5-10 minutes. You will see the yeast starting to form bubbles.

In a large bowl combine the flour and the salt. Add the egg and mix it through. Once combined, slowly pour in the milk mixture. Keep mixing it until you have a smooth batter.

Chop the stroopwafels into smaller pieces. Not too small and not too large. You should be able to distribute them evenly through the dough balls.

Now cover the bowl with plastic wrap and let the dough rise in a warm spot for about an hour. Or until roughly doubled in volume.

Frying

Now it’s time to start making the Dutch donuts. Heat the oil to 350˚F/180˚C

For forming the donuts I like to use an ice cream scoop. This is the easiest method, but you can also use two spoons. Dip the scoop or the spoons into the hot oil first. That way they will easily slide from the scoop into the oil.

Fry each doughnut for about 4-5 minutes or until golden brown. If they don’t flip on their own turn them halfway using a spoon or a fork.

Once fried make sure to place the oliebollen in a colander lined with paper towels. The paper will help absorb the excess oil and will crisp them up nicely. Be sure to replace the paper regularly as it will get soaked with the oil at some point.

Storing Stroopwafel Dutch Doughnuts

You can store the Dutch Doughnuts once baked for 1-2 days. Keep them covered and outside of the fridge. You can eat them cold or reheat them.

Reheating Dutch Doughnuts

You can reheat them in the oven for a few minutes at 350˚F/180˚C. Reheating in the microwave is an option too but they will become a bit softer if you do.

How long you’ll need with the microwave depends on how many oliebollen you want to reheat. For 3 pieces, I reheat them for about 40 seconds.

Can I freeze Dutch Doughnuts?

Freezing the Dutch doughnuts can be done too. You can keep them for three months once frozen. Once defrosted you can easily reheat them in the oven or microwave.