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Olie Bollen

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Olie Bollen

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An Olie Bol is harking back to a yeast-raised doughnut, however scooped right into a ball, now not rolled and lower, permitting the baker to make use of a softer dough and gently drop it into the new oil. Although the Dutch rejoice New Year’s Eve with them, they’re so just right it’s possible you’ll need to follow making them a number of instances, so at 12 months’s finish, you’ll be able to be a professional.

At a look

Prep
Bake
Total
Yield
24 to 48 olie bollen, relying on measurement

Ingredients

Dough

  • 2 cups heat water
  • 1 tablespoon sugar
  • 2 1/four teaspoons (1 packet) energetic dry yeast
  • half of cup bakers particular dry milk
  • 2 massive eggs
  • 1 teaspoon lemon juice
  • four cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • half of cup currants
  • half of cup golden raisins
  • 1 cup apples, peeled and chopped (about 1 medium apple)
  • powdered sugar, maple syrup, or vanilla powder for dipping

  • 2 to a few quarts vegetable oil or shortening

Dough

  • 16 oz. heat water
  • three/eight ounce sugar
  • 2 1/four teaspoons (1 packet) energetic dry yeast
  • 2 half of oz. bakers particular dry milk
  • 2 massive eggs
  • 1 teaspoon lemon juice
  • 17 oz. King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • three oz. currants
  • three oz. golden raisins
  • four oz. apples peeled and chopped
  • powdered sugar, maple syrup, or vanilla powder for dipping

  • 56 to 84 oz. vegetable oil or 52 to 78 oz. shortening

Dough

  • 454g heat water
  • 11g sugar
  • 2 1/four teaspoons (1 packet) energetic dry yeast
  • 71g bakers particular dry milk
  • 2 massive eggs
  • 1 teaspoon lemon juice
  • 482g King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 85g currants
  • 85g golden raisins
  • 113g apples peeled and chopped
  • powdered sugar, maple syrup, or vanilla powder for dipping

  • 1588g to 2381g vegetable oil or 1474g to 2211g shortening

Instructions

  1. Pour the water right into a blending bowl. In it dissolve the sugar, yeast, and dry milk successively.
  2. Beat within the eggs and lemon juice.
  3. In any other bowl, measure the flour and salt.
  4. Add the fruit to the flour and stir into the rainy elements.
  5. This will produce an overly rainy dough which you need to hide with plastic wrap or a moist towel so it could actually bubble away and enlarge for an hour or so.
  6. About part an hour ahead of you need to prepare dinner the Olie Bollen, stir down the dough and let it leisure.
  7. Twenty mins ahead of you’ll love to prepare dinner them, warmth three to four inches of vegetable oil or shortening in a big saucepan till it reaches 350°F.
  8. Dip a big spoon or tablespoon cookie scoop into the new oil after which switch a glob of dough to the new fats.
  9. Cook a number of of those at a time, however permit enough space for them to enlarge. To lend a hand them enlarge fairly flippantly, turn them over after they have first risen to the skin.
  10. Continue cooking them till they are a heat golden brown on each side, flipping them from side to side as wanted.
  11. Remove them with a slotted spoon to a paper towel to empty.
  12. Store leftover Olie Bollen, wrapped, at room temperature for as much as three days or freeze for as much as 1 month.
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