Clara Bennett These crisp, golden Nigella New Year Doughnuts are the perfect way to ring in the New Year with a Dutch twist. Made with simple ingredients like plain flour, milk, butter, and a hint of nutmeg and lemon zest, these oliebollen puff up into delightfully airy bites. They fry to a beautifully crunchy exterior with a soft, chewy interior. The recipe yields about 30 doughnuts and takes just over 1½ hours to prepare and cook. Serve dusted with icing sugar as a celebratory snack, or pair with hot chocolate or mulled wine for a festive treat.
Nigella New Year Doughnuts Ingredients
- 250g plain flour
- A pinch of salt
- 2 x 15ml tablespoons (25g) caster sugar
- 2½ teaspoons (7g) or 1 sachet fast-action dried yeast
- 250ml full-fat milk
- An exuberant grating of nutmeg
- 1 lemon
- 1 teaspoon vanilla extract
- 2 x 15ml tablespoons (30g) soft unsalted butter
- 1 large egg, at room temperature
- Sunflower oil for frying (approx. 4 litres in a deep-fat fryer or 1.5 litres in a 22cm pan)
- Icing sugar, for dusting
How To Make Nigella New Year Doughnuts
- Combine dry ingredients: In a large bowl, mix together the flour, salt, sugar, and yeast.
- Warm and flavor the milk: Heat milk with nutmeg, lemon zest, vanilla, and butter until lukewarm.
- Mix the dough: Whisk in the egg, then pour the liquid into the dry ingredients and beat into a smooth, thick batter.
- Let the dough rise: Cover and leave in a warm place for about 1¼ hours until bubbly and risen.
- Prepare for frying: Heat the oil to 180°C, dip spoons in cold oil, and scoop tablespoon-sized balls of dough into the hot oil.
- Fry the doughnuts: Cook for about 5–6 minutes, turning halfway through, until golden brown.
- Cool and dust: Let rest briefly on kitchen paper, then dust generously with icing sugar.
Recipe Tips
- Monitor oil temperature: Use a digital thermometer to maintain steady 180°C for even cooking.
- Add fruit (optional): Soak raisins and currants in rum or juice overnight and mix into the dough before proving.
- Shape carefully: Use oiled spoons to scoop and shape the dough for neater doughnuts.
- Test first batch: Fry two doughnuts to test cooking time and adjust as needed before continuing.
What To Serve With Nigella New Year Doughnuts
These doughnuts are delightful on their own, but even better with festive accompaniments. Enjoy with hot chocolate, mulled wine, or a warm glass of cider. For a New Year’s brunch, serve alongside fruit compote, whipped cream, or even a drizzle of chocolate sauce.
How To Store Nigella New Year Doughnuts
Reheat: Place leftovers on a baking tray and warm in a 180°C/160°C Fan oven for about 5 minutes.
Freeze: Not recommended, as fried dough is best enjoyed fresh.
Nigella New Year Doughnuts Nutrition Facts
Estimated per doughnut:
Calories: 150
Total Fat: 8g
Saturated Fat: 2.5g
Carbohydrates: 17g
Sugar: 3g
Protein: 2g
Sodium: 30mg
FAQs
Can I prepare the dough ahead of time?
Yes! Let it rise slowly overnight in the fridge, then bring to room temperature before frying.
Can I add dried fruit?
Absolutely. Soak raisins or currants and fold into the dough before proofing.
Do I need a deep fryer?
No, a heavy-based pan and thermometer will work just fine.
How do I know the doughnuts are cooked inside?
Test the first one: it should be deeply golden and cooked through with no raw batter.
Nigella New Year Doughnuts
Description
Golden and crisp on the outside, soft and airy within, these Dutch-inspired doughnuts are the perfect celebratory treat.
Ingredients
Instructions
- Mix flour, salt, sugar, and yeast.
- Heat milk with nutmeg, lemon zest, vanilla, and butter.
- Add egg, combine with dry mix, and beat to a smooth batter.
- Cover and let rise for 1¼ hours until bubbly.
- Heat oil to 180°C, scoop batter into hot oil in small batches.
- Fry for 5–6 minutes, turning once.
- Drain, cool slightly, dust with icing sugar, and serve.
Notes
- Keep spoons dipped in oil to prevent sticking.
- Don’t overcrowd the pan — fry in batches.
- If adding fruit, soak and dry before mixing in.
- Serve fresh for best texture; reheat briefly if needed.