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
-
85 minPastriesflour, dark brown sugar, spiced Bisquit-, cold butter, almond paste, creme fraiche, egg, vortexed apricots, almond shavings,speculaas pie with apricots -
265 minPastriesfresh dates, unsalted cashew nuts, salt, fresh cream cheese (fresh cream cheese), vanilla bean, ground cinnamon, light brown caster sugar, fresh cream, cocoa powder,vanilla cinnamon cheesecake with date and nut base -
465 minPastriesdigestive cookies, unsalted butter, ground cinnamon, fresh cream cheese, ricotta, wheat flour, vanilla aroma, white caster sugar, medium sized egg, creme fraiche, Easter eggs,ny cheesecake with Easter eggs -
75 minPastriessalted butter, press orange, medium sized egg, buttermilk, white caster sugar, self-raising flour, semolina, fresh raspberries, crema di balsamic,raspberry balsamic muffins
Nutrition
95Calories
Sodium1% DV30mg
Fat6% DV4g
Protein6% DV3g
Carbs4% DV13g
Fiber4% DV1g
Loved it