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Mini-oliebollen

with pineapple
Dutch, New Year's, Pastry, and With fresh fruit
Mini ananas bollen sidepic
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150g pineapple
250ml milk
1 sachet dried yeast, 7g
1 free range egg
30g light brown demerara sugar
250g plain flour
25g butter, melted
dash of salt
sunflower oil to fry in
icing sugar to taste
Mini ananas bollen home

A Dutch New Year's Eve without oliebollen? Never! But to break with half a tradition we fill them with pineapple instead of raisins and ... we make them bite size!

 

How to make Dutch pineapple-oliebollen

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Chop the pineapple finely.

Heat 220ml milk to lukewarm.

Dissolve the yeast in the milk.

Stir in the egg and the sugar.

Place the flour in a large mixing bowl then make a well in the center.

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Gently pour in the warm milk mixture.

Beat the milk mixture into the flour.

Add the remaining milk, butter and salt.

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Mix the batter thoroughly for 15 minutes.

Gently fold the chopped pineapple into the batter.

Cover the bowl with a moist tea towel.

Allow the batter to rise for 1 hour in a warm place.

To bake beautiful round oliebollen you need a lot of practice, it is very difficult. Lucky for us not perfectly round oliebollen taste just as Yummie!

 

Use a pan with a thick bottom and put in sunflower oil.

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Heat the sunflower oil to 180 ° C.

Carefully lower batter into the oil with two small spoons.

Fry the oliebollen until golden brown.

In approximately 2 minutes the little oliebollen are ready to be removed from the oil, use a slotted spoon. Allow the oliebollen to drain well, on kitchen paper.

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Dust the pineapple-oliebollen with icing sugar, to taste.

Happy New Year's Eve and our best wishes for 2018!