Oliebollen (scoop)

Ingredients

Working method
Kneading	Mix all ingredients into a smooth and well developed dough with the planetary mixer. Make sure that the batter runs separately from the pelvis for the large part. After mixing, directly mix filling in
Dough temperature	Approx. 26ºC
Bulk proof	Approx. 35 minutes in proofer to rise
Processing	Pre mould the dough after the bulk proof. Once the dough comes off, approx after 5 minutes, scoop the dough pieces with the ice squeezer into the frying 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. Oliebollen without filling: process with 6% yeast