Stuffed Oliebollen

Name: stuffed Oliebollen
Cook time: 40 min
Total time: 100 min
Yield: 25
Cuisine: Dutch
Ingredients: 1 medium sized egg; 1 jonagold apples or other fresh sweet apple; 1 medium oranges; 250 ml semi skimmed milk; 7 g dried yeast pouch 7 g; 1 el granulated sugar; 1 mespoint salt; 300 g wheat flour; 1 el wheat flour; 2 el candied peel container 100 g; 100 g currants; 100 g raisins; 2 liter sunflower oil; 2 el icing sugar to pollinate

Oliebollen filled with raisins, currants, apple and citron.

Ingredients

Kitchen Stuff

1 frying pan

Directions

Beat the egg. Peel the apple and cut into small cubes. Grate the orange skin of the clean-scented orange.
Heat the milk in a saucepan until lukewarm. Mix 100 ml of warm milk, the yeast and sugar in a bowl. Let stand for 5 minutes until it starts to foam.
Meanwhile, strain the flour in a bowl. Make a well and add the rest of the milk, the yeast mixture, the egg and the salt. Stir smoothly with a whisk.
Put the apple, raisins, currants, glazed peel and the orange zest in a bowl. Add the extra flour. Scoop the filling 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 ºC. Always dip 2 scoops in the oil. Take a shovel and leave in the oil. Fry max. 4 oliebollen at once.
Turn them with a slotted spoon as soon as 1 side is golden brown. Remove from the pan and drain on kitchen paper.
Sprinkle the oliebollen with icing sugar. Bon appétit! .