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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
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
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.
Gently pour in the warm milk mixture.
Beat the milk mixture into the flour.
Add the remaining milk, butter and salt.
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.
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.
Dust the pineapple-oliebollen with icing sugar, to taste.
Happy New Year's Eve and our best wishes for 2018!