Oliebollen (scoop) - QS Vruchten Geel (Fruit Bread)
Servings 0
Ingredients
- 10000 g - 100 % Flour
- 2000 g - 20% QS Vruchten Geel (Fruit Bread)
- 800 g - 8% Fresh Yeast
- 150 g - 1.5% Salt
- 500 g - 5% Whole Egg
- 9500 g - 95% Water approx.
Filling:
- 2500 g - 25% Currants
- 1500 g - 15% Raisins
- 1000 g - 10% Apple
Working method
- Mix all ingredients into a smooth and well developed dough with the planetary mixer. Make sure that the batter runs separately from the pelvis for the large part. After mixing, directly mix filling in
- Dough temperature: approx. 26ºC
- Bulk proof: Approx. 35 minutes in proofer to rise
- Pre mould the dough after the bulk proof. Once the dough comes off, 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
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly. Oliebollen without filling: process with 6% yeast