Hot & smokey oliebollen recipe
YES! The oliebollen month has arrived, so time to spice up these classic Dutch treats. With these hot & smokey oliebollen you’ll give your New Year’s Eve a spicy twist. Here’s the recipe.
Ingredients:
- 250ml semi-skimmed milk
- 5 grams dried yeast
- 1 tablespoon sugar
- 30 grams dried Ancho peppers (deseeded and soaked for 15 minutes)
- 15 grams dried Chipotle Morita peppers (deseeded and soaked for 15 minutes)
- 250 grams flour
- 1/4 teaspoon salt
- 1 egg
- 2 liters peanut oil
- Powdered sugar to taste
- Heatsupply’s Hot Honey to taste
Preparation:
1. Heat the milk in a small saucepan until lukewarm.
2. Deseed the peppers and let them soak for 15 minutes in a bowl of water.
3. Add the yeast and sugar to the milk and stir briefly.
4. Add the flour and salt to a bowl, stir briefly and then add the egg. Mix this through the flour. While mixing, add the milk mixture. Mix until you get a smooth batter.
5. Remove the peppers from the water, pat them dry and cut into small pieces. Add the pepper pieces to the batter.
6. Cover the bowl with plastic wrap and let it rise for an hour in a warm place until it has doubled in volume.
7. Heat the peanut oil in a pan until it reaches 180 degrees.
8. Using a large ice cream scoop, scoop balls from the batter and drop them into the hot oil. Use a second spoon if needed to release the batter from the scoop.
9. Fry the oliebollen for 4-6 minutes until golden brown. Turn the balls occasionally so they brown nicely on all sides. Tip! Dip your scoop in the hot oil each time before scooping the batter. This prevents the batter from sticking to the scoop.
10. Once your oliebollen are beautifully golden brown, remove them from the pan and place them in a bowl lined with kitchen paper.
11. Drizzle the hot honey over them and add some powdered sugar if desired. Time to taste!
Make it a spicy New Year’s Eve! Enjoy!
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