'Oliebollen' batter
Oliebollen are a type of doughnut traditionally eaten in the Netherlands on New Year's Eve. They are just as delicious plain or filled.
Recipe by Jacques van Bragt, Jacques van Bragt pâtisserie, Geldrop, the Netherlands.
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Ingredients
|
1320 |
g |
water, lukewarm |
|
120 |
g |
yeast |
|
45 |
g |
milk powder |
|
60 |
g |
caster sugar |
|
150 |
g |
eggs |
|
150 |
g |
melted butter |
|
35 |
g |
lemon zest |
|
30 |
g |
salt |
|
1500 |
g |
flour |
|
750 |
g |
raisins, soaked |
|
450 |
g |
apple pieces |
Preparation method
- Put the flour in a food processor with a butterfly whisk.
- Mix the water, yeast, milk powder, caster sugar, egg, melted butter, lemon zest and salt with a hand-held blender.
- Add this to the flour and mix, first at low speed and then at medium speed.
- Add the raisins and apple pieces and mix briefly.
- Cover with plastic foil and set aside for 15-20 minutes to slowly rise.
- Knead the dough briefly.
- Make balls with an ice cream scoop and deep-fry immediately in peanut oil heated to 180°C.
- After they can be flipped over, deep-fry for another 3-4 minutes.
- Remove from the pan and drain on kitchen paper.
Serving suggestions
- Serve with icing sugar or cinnamon sugar.