How to Make Oliebollen Gluten Free

Old Style Oliebollen

Ga je voor het eerst zelf bakken of ben je benieuwd.

Recipe Summary Old Style Oliebollen

These are from Holland and are a doughnut-like pastry.

Ingredients | Oliebollen Gluten Free

1 (0.6 ounce) cake fresh yeast

1 cup warm water (Optional)

1 cup flat beer, at room temperature

4 ½ cups all-purpose flour, sifted

1 teaspoon salt

2 eggs, beaten

2 cups hot water (Optional)

1 cup raisins (Optional)

1 cup peeled and finely chopped Granny Smith apple (Optional)

vegetable oil for frying

2 cups confectioners' sugar

Directions

Tear yeast into small pieces; stir into warm water until dissolved. Add beer; let stand for 5 minutes.

Stir hot water and raisins together in a bowl; let stand until plumped, about 5 minutes. Drain any excess water.

Combine flour and salt in a large bowl; stir in yeast mixture and beaten eggs. Mix in raisins and apple. Cover with plastic wrap; leave dough in a warm place to rise, 8 hours to overnight.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Shape scoops of dough into golf-ball-size balls using 2 metal teaspoons; drop carefully into the hot oil. Fry until golden brown, 7 to 8 minutes. Transfer to a paper-towel-lined plate. Dust with confectioners' sugar.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Oliebollen Gluten Free

prep: 15 mins cook: 12 mins additional: 8 hrs 10 mins total: 8 hrs 37 mins Servings: 12 Yield: 24 oliebollen

TAG : Old Style Oliebollen

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