Oliebollen (scoop) - Sonnet Oliebollenmix 100


  • 10000 g - 100% Sonnet Oliebollenmix 100%
  • 700 g - 7% Fresh Yeast
  • 8400 g - 84% Water approx.


  • 2500 g - 25% Raisins
  • 1500 g - 15% Currants
  • 1000 g - 10% Apple

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 the first gear
  • Dough temperature: approx. 28ºC
  • Bulk proof: Approx. 45 minutes in the proofer to rise
  • 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
  • After baking allow it to drain out well. Dust it with icing sugar
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.