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Hlschoeppner
Cranberry bulbs with pecans
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.
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Ingredients
Directions
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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.
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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.
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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.
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Nutrition
130Calories
Sodium0% DV1.135mg
Fat11% DV7g
Protein4% DV2g
Carbs5% DV14g
Fiber36% DV9g
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