Jumbo Mix for Traditional Oliebollen

Product description

Add it yourself
500 ml warm water (37°C)
250 g raisins (optional)
Preparation: put the contents of the pack in a bowl and add the water. Mix this with a whisk or mixer with dough hooks to form a lump-free batter. Let the batter rise in the bowl, covered with a damp cloth, for about 40 minutes at room temperature in a draught-free place. Note: stir the batter during rising and do not bake again!
Baking: let the oil heat up in a deep fryer or a deep pan (approx. 190°C). With a wet ice cream spoon (or two wet tablespoons) scoop balls of the batter and let them slide into the hot oil. Possibly turn around after approx. 2 minutes. Bake the oliebollen in about 4 minutes golden yellow. Remove the oliebollen from the oil with a skimmer. Drain them on absorbent paper. Serve the oliebollen on a preheated dish with some icing sugar.
Important: the oil must be at a good temperature, some vapor must come off. If the oliebollen are too greasy, the oil is too cold or the batter too fluffy, in the latter case gently stir the batter. Do not use solid frying fat to bake oliebollen.
Tip: for filled oliebollen, stir 250 g of soaked raisins and/or currants, which have drained well, into the batter before it rises.

Nutritional values