Oliebollen from the Airfryer

fryer oliebollen.jpg

 

You need this:

  • 250 grams of buckwheat flour
  • 20 grams of psyllium fibers
  • 3 tablespoons of Greensweet Extra Sweet
  • one and a half tablespoon avocado oil (coconut oil can also)
  • 4 grams of organic dry yeast
  • 200 ml of oats or other milk replacements
  • one tablespoon of ceylon cinnamon powder

Extra needed:

This is how you make it:

Mix yeast, greensweet extra sweet, buckwheat, psyllium, oil, cinnamon and milk into a solid ball. If the mass stays too dry and too granular, add a little more milk, but be careful not to wet it. Smear the ball with a little bit of avocado oil. Cover the bowl with a clean cloth and let everything rise for about 80 minutes.

Halve the dough, and mix through one half (if desired) a cup of soaked and drained raisins. Turn the oliebollen. Throw some Icing icing sugar into a bowl and get the oliebollen through the icing sugar until everything is covered nicely. Warm the airfryer (approximately 5 minutes) at 200 degrees. Put the oliebollen in the bin lift, make sure there is enough space between the bulbs. Bake the bulbs for 5 minutes. Then turn them over and bake them for 10 minutes. Then check them again, and if necessary, give them a few more minutes if they have not yet been cooked golden brown.

Sprinkle generously with Greensweet Icing icing sugar! Keep the bulbs in a well-sealed box in a cool place.

Source / photo: Monique van der Vloed

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