Easy basic recipe for oliebollen

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With this easy recipe you can make the most delicious oliebollen yourself, including 5 indispensable tips for the tastiest oliebol or currant bun!

Ingredients

Preparation

 Soak the currants in water for 15 minutes. Stir the dried yeast and sugar into the milk and let it soak for a while.

 Sift the flour into a mixing bowl and add a pinch of salt. Slowly pour in the milk and yeast and beat with a mixer with dough hooks to a sticky batter. Mix in the egg and then fold in the currants. Cover the bowl with a damp cloth and let rise for 60 minutes. The batter should be about twice as much.
 Heat the sunflower oil to 180 degrees. Spoon water-moistened spoons (or an ice cream scoop) into a ball of batter into the fat. After a few seconds you see the oliebol getting a little bigger and it floats to the top. Turn regularly. After about 6 minutes, the oliebollen will be golden brown and cooked through. Drain on kitchen paper and sprinkle with powdered sugar.

 5 tips for baking oliebollen:

 1. Soak the currants in rum for a nice taste.
 2. Let the dough rise at room temperature, if the temperature is too warm it will rise too quickly and the batter will bubble too much, if the temperature is too low the dough will rise too little.
 3. Use golden renettes for oliebollen with apple, these are nice and firm and sour and give the oliebol a fresh taste.
 4. The batter is very sticky, so use 2 spoons moistened with water to slide the batter into the oil.
 5. How do you store oliebollen? Store oliebollen in a sealed bag or box for a maximum of 3 days or freeze them (maximum 2 months). Reheat them (after thawing) in the oven for a few minutes.


Source: Leukerecepten by leukerecepten-nl.
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