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Oliebollen recipe
oliebollen recipe hollandforyou

250 ml semi-skimmed milk
1 sachet of dried yeast (7 g)
1 tbsp sugar
300 g flour (sifted)
1 egg (beaten)
2 l sunflower oil
powdered sugar

Prepare Heat the milk in a saucepan until lukewarm. Pour 100 ml of milk at the yeast and sugar in a small bowl. Leave 5 mins until it starts to foam. Place the flour in a bowl and make a well. So you reduce the chance of lumps in the batter. Pour the yeast mixture, the rest of the milk, the egg and 1 knife point salt in it. Beat with a whisk until a smooth batter. Cover the mixing bowl with a clean Tea towel and let the batter 1 hour in a warm, draft-free place rise until it has doubled in volume. It is important to the dough to make it rise that gives an airy, light oliebol. Heat the oil in a large pan or in a deep Fryer to 180 ° c. Use a kitchen thermometer to determine the temperature or test the temperature by means of a piece of bread. Let fall a piece of bread into the oil. It goes directly effervescence, then the oil on temperature. Drops the piece of bread to the bottom, then the oil is not hot enough. Immediately the piece of bread is dark brown, then the oil too hot. Baptism 2 tablespoons briefly in hot oil. Scoop with the spoons round heaps batter and let the batter carefully into the oil pockets. If you used a medium-sized pan, bake no more than 4 fritters at a time otherwise the pan overflow. Turn them with a slotted spoon as soon as one side raised and golden brown. Good if you bake, turning them almost automatically to. You use the skimmer to the oliebollen to give the final push. Take them from the pan and drain on paper towels. Sprinkle with powdered sugar to taste.

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