Savory ham cheese oliebollen

Name: savory ham cheese oliebollen
Cook time: 40 min
Total time: 100 min
Yield: 25
Cuisine: Dutch
Ingredients: 100 g farmers mature cheese; 100 g smoked ham; 25 g fresh chives; 1 medium sized egg; 350 ml semi skimmed milk; 7 g dried yeast; 1 tl granulated sugar; 300 g wheat flour; 1 mespoint salt; 147,5 g sundried tomatoes in pot leaked out; 1 el wheat flour; 1 liter peanut oil

Oliebollen with mature cheese, smoked ham, chives and sundried tomatoes.

Ingredients

Kitchen Stuff

1 kitchen thermometer

Directions

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.