Jan en Anita Heijne

Deep fried doughnut balls Of course you can feast with Jan and Anita with oliebollen. Jan adds lightly candied pineapple to the oliebollen. Ingredients: 1100 grams of flour 1 liter of milk 50 grams of fresh yeast 30 grams of lemon zest 20 grams of salt 200 milliliters of water 100 grams of butter 200 milliliters of eggs 750 grams of raisins 250 grams of lightly candied pineapple powdered sugar Turn the deep fryer on to 190 ° C. The frying fat can consist of oil, half oil and half frying fat or clarified cream butter. Put 1000 grams of flour in a bowl. Heat the milk in a saucepan over low heat to 36 ° C. Crumble the fresh yeast in a bowl and add a little warm milk. Dissolve the yeast in this. Add the remaining milk, lemon zest and salt to the flour, pour in the yeast mixture and mix into a soft dough. Let this dough rise under a damp cloth to double the amount (temperature of about 28 ° C). Meanwhile, make a puff batter: put 2 dl water and 100 grams of butter in a pan and let it come to the boil while stirring. Then add 100 grams of sifted flour, stirring vigorously, and keep stirring until the flour mixture has thickened. Keep stirring until the mass comes off the bottom like a ball and forms a white film on the bottom of the pan. Put the batter in another bowl. Let it cool slightly and mix in an egg carefully until it is fully incorporated. Only then add the next egg and continue like this until all the eggs are gone. Stir the puffs batter into the risen batter and finally add the fruits. Let this all rise again. Use a spoon or ice squeezer to scoop the batter into the frying fat into balls. Fry the oliebollen for 5-8 minutes until golden brown. Let the oliebollen cool down and dust with icing sugar.

Friendly staff. Wide choice in tropical fish and materials.

Padhuis is a small hamlet in a rural location with mainly Saxon farms covered with thatch. A lot of grass and arable land is produced in small scale. The Europaweg N863 runs through a nature reserve. Very original and atmospheric.