Difference between revisions of "Oliebollen"
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* [[powdered sugar|icing sugar]] to sprinkle on top | * [[powdered sugar|icing sugar]] to sprinkle on top | ||
| − | == | + | == Procedures == |
Dissolve the [[yeast]] in the [[water]] and mix for 10 seconds. Add the [[flour]] and mix for well for about 20 seconds. | Dissolve the [[yeast]] in the [[water]] and mix for 10 seconds. Add the [[flour]] and mix for well for about 20 seconds. | ||
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== See also == | == See also == | ||
| − | [[Category:Dutch Festive Dishes]] | + | [[Category:Dutch cuisine]] |
| − | [[Category:Dutch | + | [[Category:Festive Dishes Recipes]] |
| + | [[Category:Dutch cuisine]] | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Yeast Recipes]] | [[Category:Yeast Recipes]] | ||
Latest revision as of 17:08, 29 June 2012
Description
Makes approximately 35.
Ingredients
- 1 kg wheat flour
- 1 liter water
- 25 grams salt
- 50 grams Sugar
- 80 grams packaged yeast
- 200 grams raisins
- oil for deep frying
- icing sugar to sprinkle on top
Procedures
Dissolve the yeast in the water and mix for 10 seconds. Add the flour and mix for well for about 20 seconds.
Add the salt and Sugar and the raisins. Mix well.
Set aside to rise for 45 minutes.
Heat the oil to about 180 °C. Form balls using two spoons or an ice scoop and deep fry the oliebollen - usually a few at a time, for about 6 minutes each. You might have to dunk (and turn) them halfway through.
Drain on absorbant paper. You can eat them hot or cold. Always let them drain thoroughly however, as they are not called "oliebollen" (oil balls) for nothing!
