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 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

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.