Oliebollen (scoop) - QS Boterstol (Dutch Stollen)
Pieces
Ingredients
- 10000 g - 100% Flour (High-protein)
- 2000 g - 20% QS Boterstol (Dutch Stollen)
- 600 g - 6% Fresh Yeast
- 150 g - 1.5% Salt
- 500 g - 5% Whole Egg
- 9000 g - 90% Water approx.
Working method
- Mix all ingredients and 65% of the total water into a smooth and well developed dough with the planatary mixer. Add the rest of the water slowly. Make sure that the batter runs seperately from the pelvis for the large part
- Dough temperature: approx. 26ºC
- Bulk proof: Approx. 40 minutes in the proofer to rise
- Pre mould the dough after the bulk proof. Once the dough come of, approx. after 5 minutes, scoop the dough pieces with the ice squeezer into the frying equipment
- Baking: Approx. 2 x 3 minutes in oil temperature of 180ºC
- After baking allow it to drain out well. Dust it with icing sugar
