Basic recipe oliebollenbeslag
A delicious Dutch basic recipe for oliebollenbeslag.
Heat the milk until it is lukewarm. Mix the crumbled yeast with the sugar and stir in a little milk.
Cover and leave for about 10 minutes until air bubbles are formed on top. (Follow the instructions for use with dried yeast).
Sift the flour into a bowl and mix in the salt.
Break the egg into a well of the flour, pour in the yeast mixture, add the soft butter and half of the lukewarm milk.
Stir in from the middle until it is a thick smooth batter. Dilute this while stirring with the rest of the milk.
Allow the batter to rise in a warm place for at least 60 minutes.
Heat the oil in a deep fryer to 190 ° C.
Dip a sauce spoon or a (metal) ice-peg in the hot oil for a moment and scoop it with the bowl. Let it slide into the oil. Bake 4-5 oliebollen simultaneously.
They automatically return after 2-3 minutes. When they are golden brown, remove them from the pan and let them cool in a colander on kitchen paper.
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