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Oliebollen (mechanically)


Sonnet Oliebollenmix 100% 100% 10000 g
Fresh Yeast 7% 700 g
Water approx. 87% 8700 g
Raisins 25% 2500 g
Currants 15% 1500 g
Apple 10% 1000 g
Working method
Kneading Mix all ingredients first for 2 minutes in first gear with the planetary mixer with 76% of water. After about 8-10 minutes in 2nd gear. Weld in the rest of the water (15%) the last 5 minutes. After mixing directly mix filling in in first gear
Dough temperature Approx. 26ºC
Bulk proof Approx. 45 minutes in the proofer to rise
Processing Pre mould the dough after the bulk proof. Once the dough com off, approx 5 after 5 minutes, process the donuts with the dosing equipment
Baking Approx. 2 x 3 minutes in oil temperature of 180ºC
Finishing After baking allow it to drain out well. Dust it with icing sugar
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly. If your oliebollen are without filling, decrease the yeast percentage to 6%. Optionally 10 % whole egg additional added to the recipe above.
BRC Halal Kosher RSPO Skal

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