Oliebollen (scoop)

Ingredients

Working method
Kneading	Mix all ingredients and 65% of the total water into a smooth and well developed dough with the planatary mixer. Add the rest of the water slowly. Make sure that the batter runs seperately from the pelvis for the large part
Dough temperature	Approx. 26ºC
Bulk proof	Approx. 40 minutes in the proofer to rise
Processing	Pre mould the dough after the bulk proof. Once the dough come of, 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