Classic oliebollen

Name: Classic oliebollen
Cook time: 30 min
Total time: 90 min
Yield: 20
Cuisine: Dutch
Ingredients: 250 ml semi skimmed milk; 1 bag dried yeast; 1 el granulated sugar; 300 g wheat flour; 1 medium sized egg; 1 mespoint salt; 2 liter sunflower oil; 3 el powdered sugar

End the year with ... self-baked oliebollen. That's how you make them the classic way.

Ingredients

Kitchen Stuff

1 sieve
1 whisk
1 paper towel

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.