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STEPHNDON
Classic oliebollen
End the year with ... self-baked oliebollen. That's how you make them the classic way.
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Ingredients
Directions
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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.
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Meanwhile, strain the flour over a mixing bowl. This prevents lumps. Beat the egg.
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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.
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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.
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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.
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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.
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Remove from the pan and drain on kitchen paper. Sprinkle with icing sugar.
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Nutrition
95Calories
Sodium1% DV30mg
Fat6% DV4g
Protein6% DV3g
Carbs4% DV13g
Fiber4% DV1g
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