Filter
Reset
Sort ByRelevance
STEPHNDON
Classic oliebollen
End the year with ... self-baked oliebollen. That's how you make them the classic way.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the milk in a saucepan until lukewarm. Mix 100 ml of warm milk, the yeast and sugar in a bowl. Let stand for 5 minutes until it starts to foam.
-
Meanwhile, strain the flour over a mixing bowl. This prevents lumps. Beat the egg.
-
Make a well in the flour and add the rest of the milk, the yeast mixture, the beaten egg and the salt. Stir smoothly with a whisk.
-
Cover the bowl with a clean, warm and damp tea towel. Allow 1 hour to rise in a warm, draft-free place until the batter has doubled in volume.
-
Heat the oil in the pan to 180 ºC. Baptize 2 tablespoons in the oil, scoop heaps of batter and let them sink into the oil.
-
Bake a maximum of 4 oliebollen at the same time, otherwise the pan can overflow. Turn with a slotted spoon as soon as 1 side is brown.
-
Remove from the pan and drain on kitchen paper. Sprinkle with icing sugar.
Blogs that might be interesting
-
75 minPastriesunsalted butter, gluten-free digestive, medium sized egg, lemon, cream cheese natural, white caster sugar, vanilla sugar, powdered sugar,gluten-free cheesecake -
46 minPastriesunsalted butter, frozen raspberry, medium sized egg, white caster sugar, vanilla extract, salt, wheat flour, cornstarch, baking powder, powdered sugar,pink cakes of rutger bakes -
185 minPastrieszucchini, Apple sauce, sunflower oil, apple cider vinegar, vanilla aroma, wholemeal flour, salt, baking powder, cinnamon, light caster sugar, fresh cream cheese, Greek yoghurt, liquid honey,zucchini cake with yoghurt frosting -
45 minPastriesfrozen puff pastry, almond shavings, fine cristalsugar, fresh plum, apricot jam, creme fraiche,tartes aux pruneaux - plum tarts
Nutrition
95Calories
Sodium1% DV30mg
Fat6% DV4g
Protein6% DV3g
Carbs4% DV13g
Fiber4% DV1g
Loved it