Ingredients
Batter
- 100 g currants
- 100 g raisins
- 1 Granny Smith apple (optional), peeled, cored and finely diced
- 150 g Milk
- 300 g beer
- 550 g Self Raising Flour
- 1/2 teaspoon salt
- icing sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Soak the dried fruit in boiling water for 3 minutes. Drain and add to a large bowl. Set aside with diced apple (if using).
Add the milk, beer, flour and salt to the Thermomix bowl and mix for 10 secs / speed 5. Scrape down walls with spatula and repeat mixing for another 10 secs / speed 5 until batter is smooth.
Pour batter onto fruit and mix well by hand.
Heat oil in deep fryer to 180°C.
Remove basket (oliebol batter tends to wrap around basket which is not good). If the heating element is visible wrap alfoil around it (to make a flat "plate" at the bottom). This will prevent the batter from wrapping around the element too.
Add spoon fulls of mixture to the hot oil and cook for about 5-8 minutes (depending on size) until golden and cooked through.
Drain on paper towel and allow to cool slightly before sprinkling with icing sugar. Stack the oliebollen into a mountain sprinking icing sugar over each layer. Give one more sprinkling over the whole pile before serving.
HAPPY NEW YEAR!!
SOAK THE DRIED FRUIT
MAKE THE BATTER
COOK THE OLIEBOLLEN
Tip
I just saw another blog on how to make oliebollen and it was suggested to use one of those round ice-cream scoops that has the swinging arm (to release the icecream)... must try that next year!! The oliebollen on the other blog were a perfect ball shape!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Love this recipe. We make it regularly
Julie73: The beer is the "yeast" and I never worry about what temp the beer or milk is although you should probably have it at room temp. Hope you give these a go on NYE. Apologies for delay in responding to your question. (yep, 3 years because I was never notified of your comment/question x)
Very eager to make these this weekend. I'm not a great cook
but am surprised this recipe doesn't require an egg or yeast.
Also, what temperature is the milk and beer? Cold or warm?
Thanks for your help
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