Mini oliebollen with cinnamon sugar
You can wake us up in the middle of the night for oliebollen. Really! On New Year's Eve, we eat them leisurely for breakfast, and that goes on all day long. You just won't be able to stop eating these mini oliebollen with cinnamon sugar. This link opens in a new tab. They are that delicious.
Ingredients · Servings 40
- 500 g flour
- 500 ml lukewarm milk
- 10 g dried yeast (or 30 g fresh)
- 1 no
- 100 + 10 g sugar
- 1 tbsp cinnamon
- Pinch of salt
- Sunflower oil for frying
Method · 1 h 20 min
- Briefly heat the milk in the microwave or in a saucepan until it is lukewarm. Mix the lukewarm milk with 10 g of sugar and the yeast. Let it stand for 10 minutes. When the mixture starts to bubble, the yeast is active and you can use it.
- Put the flour with a pinch of salt into the bowl of your food processor. Add the egg and the milk mixture and beat into a smooth batter. Do not beat for too long.
- Cover the bowl with a damp tea towel and let it rise in a warm place for an hour. The batter is ready when it has doubled in volume. Stir the batter about 15 times with a spatula to remove most of the air. Do this carefully, however, as overall your mixture must of course remain airy.
- Heat the sunflower oil in the (deep-fry) pan to 180 degrees. Using a wet ice cream scoop, scoop small balls of batter and carefully slide them into the oil. Re-wet the scoop after each ball. This ensures the batter slides off the scoop easily and you get nice round balls. Turn them over after a few minutes. Your oliebollen will be ready after about 4–5 minutes.
- Mix the sugar with the cinnamon. Roll the mini oliebollen in the cinnamon sugar and then place them in another bowl.
The nutritional values on this website are calculated automatically and therefore serve solely as an indication.
