Baking oliebollen yourself at the turn of the year? Sante.nl came across these tips for the ideal oliebol. Happy New Year!
Make sure that the temperature of the fat – or better yet:the sunflower oil – is constantly between 175 and 180 degrees. Oil that is too hot causes a crispy outside and a soggy undercooked condition inside. If the temperature is too low, the oliebol becomes completely soggy, because it then absorbs the fat.
Take the time to bake the oliebollen. The batter should rise and the filling should be at room temperature and not too wet. Furthermore, you cannot fry too many oliebollen in one batch because then the temperature of the fat drops too much. In short, starting at the last minute is not convenient.
Assuming 1 kg of flour or oliebollen mix, it is customary to use . at most Add 55 percent currants and raisins. 550 grams of currants and/or raisins is therefore the maximum amount.
One last tip! Stir the batter a few times before baking with a spatula.
