|per 100 g||Total Recipe|
|Gross weight||100 g||1415 g|
|Energy||769 kJ / 184 kcal||10871 kJ / 2598 kcal|
|Sat. fat||1 g||5 g|
|Unsat. fat||1 g||6 g|
|Fibre||2 g||27 g|
|Salt||300 mg||4234 mg|
400 gWhite Flour
387 mlSkimmed milk
150 gRed currant
60 gPowdered sugar
7 gYeast - Dry
1.4 kgTotal recipe weight
Oliebollen are traditionally served on new years eve!!!
Soak the raisins and red currants in almost boiling water, leave for 10-15 minutes then drain off the water in a sieve.
Mean while peel and deseed the appels. Grate the appel or cut into fine cubes and squize a little lemon juice over it.
Mix the dry yeast with the luke warm milk and stir the milk through the flour in a large bowl (the batter is going to rise!) .You can use a wooden spoon or electric mixer.
Beat the eggs and add together with the salt to the batter. Mix the batter until it is smooth.
Stir the ingredients through the thick batter and grate in the orange and lemon zeste
Cover the bowl with a slightly damp cloth and leave for an hour to rise in a warm place ( 24-28 ° C).
Heat 2 - 3 liter of vegetable oil to 180 ° C in your deep frying pan, Scoop 3 to 6 balls of batter (depending on the size of the pan) in to the hot oil. Bake for about 1 1/2 - 2 minutes each side until golden brown. Drain off the excess oil.
Allow to cool down and dust with powdered sugar.
You can replace rasins and red currents with other dried fruit like cranberries, abricots etc.