Oliebollen Macaroon (scoop)


  • 10000 g - 100% Sonnet Oliebollenmix 100%
  • 700 g - 7% Yeast
  • 100 g - 1% Dutch Speculaas Herbs
  • 8400 g - 84% Water approx.


  • 3000 g - 30% Macaroons (pudding model)

Working method

  • 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 first gear
  • Dough temperature: approx. 26ºC
  • Bulk proof: Approx. 35 minutes in the proofer to rise
  • Pre mould the dough after the bulk proof. Once the dough come 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
  • After baking allow it to drain out well. Dust it with icing sugar
Optionally 10 % whole egg additional added to the recipe above