Oliebollen from the Dutch Oven
Oliebollen from the Dutch Oven
Ingredients:
- 200 g raisins
- 100 g currants
- 50 gr butter
- 50 ml of milk
- 80 gr baker's yeast (possibly to be replaced by dry yeast, divide by 3)
- 1 kg patent flower
- 15 g of salt
- 30 g sugar
- 2 eggs
- 0.75 liters of carbonated spring water
- grated zest of 1 lemon
- 5 g cinnamon
- 150 g sour apple (eg goudreinet or Granny Smith), in small cubes
- 4 liters of sunflower oil
Necessities:
Step 1: Soak the raisins and currants in lukewarm water for 15 minutes, drain and dry on a tea towel.
Step 2: Melt the butter in a saucepan over low heat. Heat the milk in another pan until it is lukewarm and dissolve the yeast in it.
Step 3: Mix the flour with the salt and sugar in a large bowl and stir in the eggs with a whisk. Then gradually stir in spring water.
Step 4: Mix until the lumps have disappeared, and then add the milk with yeast, melted butter, lemon zest and cinnamon. (possibly apple)
Step 5: Mix this well and finally stir in the currants and raisins.
Step 6: Cover the bowl with a slightly damp tea towel and let it rise for 60 minutes in a warm place.
Step 7: Allow the sunflower oil to warm up in the Dutch Oven.
Step 8: Beat the batter well. Use an ice squeezer or two tablespoons to make beautiful balls.
Step 9: Bake on both sides for about 3 minutes.
Enjoy!
