Mini oliebollen with cranberry

Name: mini oliebollen with cranberry
Cook time: 45 min
Total time: 105 min
Yield: 50
Ingredients: 125 g dried cranberries; 300 ml boiling water; 500 ml buttermilk at room temperature; 14 g dried yeast 2 bags; 2 el granulated sugar; 500 g wheat flour; 1 medium sized egg; 1 tl salt; 50 g unsalted pistachios; 1 liter peanut oil

Small oliebollen made of buttermilk, yeast, sugar, flour, egg, pistachio nuts and dried cranberries.

Ingredients

Directions

Put the fruit in a bowl. Pour over the boiling water and let stand for 15 minutes. Drain.
Meanwhile, gently heat the buttermilk in a saucepan over low heat until lukewarm. Put the yeast and sugar in a bowl. Stir in the buttermilk.
Sift the flour over a bowl. Beat the egg in a deep plate.
Make a well in the middle of the flower. Pour in the yeast mixture and the egg. Add the salt.
Stir with a wooden spoon into a cohesive batter.
Cut the fruit coarsely and roughly chop the pistachios. Mix through the batter. Cover with a warm, slightly moist cloth and let rise for 1 hour in a warm place.
Heat the oil in a large pan to 180 ° C or turn on a deep fryer.
Baptize 2 tablespoons in the oil and shovel bread rollenter size of a hefty walnut from the batter. Fry max. 6 per time in 3 min. Golden brown and done.
Return regularly and drain on kitchen paper. Delicious with icing sugar.