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 in the first gear |
Dough temperature |
Approx. 28ºC |
Bulk proof |
Approx. 45 minutes in the proofer to rise |
Processing |
Pre mould the dough after the bulk proof. Once the dough come off, approx. 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.
In case your oliebollen are without filling, decrease the yeast percentage to 6%.
Optionally 10 % whole egg additional added to the recipe above. |