Oliebollen (mechanically)
Ingredients
- 10000 g - 100% Sonnet Oliebollenmix 100%
- 700 g - 7% Fresh Yeast
- 8700 g - 87% Water approx.
Filling::
- 2500 g - 25% Raisins
- 1500 g - 15% Currants
- 1000 g - 10% Apple
Working method
- 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
- 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
- After baking allow it to drain out well. Dust it with icing sugar
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.
