Cream balls

Stir the oliebollenmix and hetandnbsp; water to a smooth batter using a spoon or electric mixer.

Cover the batter and allow to rise for 45 minutes at room temperature.

Meanwhile, make the cream filling: mix the custard powder with the sugar and stir with a few tablespoons of milk.

Heat the rest of the milk and add the custard mixture while stirring. Let simmer for at least 3 minutes while stirring.

Transfer to a bowl and cover with plastic wrap to prevent skin formation. Allow the custard to cool down to lukewarm.

Beat the whipped cream with the vanilla sugar. Beat the custard and gently stir in the whipped cream.

Let the custard cream stiffen in the refrigerator.

Heat the oil in a deep fryer to 180 ° C and scoop 3 to 4 servings of batter into the oil with an ice cream roll.

Let the oliebollen fry until golden brown in about 4 minutes. Remove them from the oil and drain on kitchen paper.

Let the oliebollen cool and cut them in half or make a notch in the top.

Transfer the custard cream to the piping bag and fill the oliebollen with this. Serve immediately.