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Oliebollen (scoop)


Sonnet Oliebollenmix 100% 100% 10000 g
Fresh Yeast 7% 700 g
Water approx. 84% 8400 g
Raisins 25% 2500 g
Currants 15% 1500 g
Apple 10% 1000 g
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.
BRC Halal Kosher RSPO Skal

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