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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!

 

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