Cranberry bulbs with pecans

Mix the cranberries and 3 tbsp syrup in a bowl. Mix the nuts with the extra el flour. Heat the milk in a saucepan until lukewarm. Mix 100 ml warm milk, the rest of the syrup and the yeast in a bowl. Allow to stand for 5 minutes until it begins to foam. Put the flour in a mixing bowl. Make a well and add the rest of the milk, the yeast mixture, the cinnamon, the egg and 1 pinch of salt. Stir smoothly with a whisk.

Spoon the cranberries and nuts through the batter. Cover with a clean, warm and damp tea towel. Let rise for 1 hour in a warm, draft-free place.

Heat the oil in the pan to 180 ºC. If necessary, check the temperature with the kitchen thermometer. Baptize 2 tablespoons in the oil, scoop heaps of batter and let them sink into the oil. Bake a maximum of 4 oliebollen simultaneously. Turn them with a slotted spoon as soon as 1 side is golden brown. Remove from the pan and drain on kitchen paper. Sprinkle with icing sugar.