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 |
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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 |