Oliebollen (mechanically)
Ingredients

Sonnet Oliebollenmix 100% | 100% | 10000 g |
Fresh Yeast | 7% | 700 g |
Water approx. | 87% | 8700 g |
Filling: | ||
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. |