by Arvid Bergström Beer sommelier and auteur
Large bowl, three small bowls, mixer and spoons.
- 10 grams dry yeast
- 10 grams cane sugar
- 750 grams wheat flour
- 15 grams salt
- 2 eggs
- 25 grams melted butter
- 750 grams lukewarm beer, water or milk (= 75cl)
Together this is about 1660 grams. If you use 30 grams of the mixture per oliebol then you get 55 oliebollen. Let’s count this as 50, so you can pre-test some oliebollen during the preparation. Or use 25 grams of the mixture per oliebol, then you’ll end up with 60 oliebollen.
Remove the beer from the fridge one hour in advance. You can also put it in a bowl with lukewarm water to bring it to room temperature.
Put the yeast in a bowl. Add 25 grams of 750 grams (a splash) of lukewarm milk, water or beer to the bowl to activate the yeast. Add the 10 grams of cane sugar. Let it rest until you see the yeast bubble. Mix the wheat flour and salt in a different bowl and add the rest of the liquid in one go. Add the eggs and the melted butter and mix. Add both mixtures together after five minutes. Put the batter away for an hour, preferably in a warm place (25-30 degrees), so the dough can rise.