It all starts with a good recipe, of course. The batter should not be too dry, not too wet and it is important that it rises well. This makes the oliebollen airy. I started collecting recipes and tips to make oliebollen. I decided to use dried yeast and to make oliebollen with apple and oliebollen with currants . After preparing the batter, I stirred the currants and apple pieces into the batter and then covered the bowl with a damp cloth and placed it in a place where it is not too cold. After an hour the batter was about twice as much.
Then came the tricky part, I don’t have a deep fryer where you can set the temperature. So I fried the first portion of oliebollen on the gamble. I only baked 3 at a time because they also get bigger in the fat. The oil was too hot because the oliebollen became dark after 3 minutes and the batter was still a bit runny on the inside. Then I let the oil cool down a bit and baked a new batch. These were golden brown and cooked inside after 6 minutes. The taste was delicious and it tasted just like the oliebollen stall. Mission accomplished.
Read the complete recipe for oliebollen including useful tips here.
Source: Leukerecepten by leukerecepten-nl.
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