Cranberry bulbs with pecans

Name: cranberry bulbs with pecans
Cook time: 40 min
Total time: 100 min
Yield: 25
Cuisine: Dutch
Ingredients: 150 g dried cranberries bag of 250 g; 4 el kitchen syrup; 100 g pecans (container 115 g), coarsely chopped; 300 g flour sifted 1 t extra; 250 ml semi skimmed milk; 1 bag dried yeast 3 bags of 7 g; 1 el ground cinnamon; 1 egg beaten; 2 liter sunflower oil; powdered sugar

A tasty Dutch recipe. The vegetarian pastry contains the following ingredients: dried cranberries (bag of 250 g), kitchen syrup, pecans ((dish 115 g), coarsely chopped), flour (sifted 1 tbsp extra), semi-skimmed milk, dried yeast (3 bags a 7 g) , ground cinnamon, egg (beaten), sunflower oil and icing sugar.

Ingredients

Kitchen Stuff

fryer or large pan and kitchen thermometer

Directions

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.