Savory ham cheese oliebollen

Cut the cheese into cubes of ½ cm and the ham into strips. Slice the chives and beat the egg.

Heat the milk in a saucepan until lukewarm. Mix 100 ml of warm milk, the yeast and sugar in a bowl. Allow to stand for 5 minutes until it begins to foam.

Sift the flour over a mixing bowl. Make a well and add the rest of the milk, the yeast mixture, egg and salt. Stir smoothly with a whisk.

Cut the tomatoes into strips. Mix in a bowl with the cheese, ham and chives. Add the flour and scoop. Spoon the filling lightly 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 ° C. 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.