You need this:
(for about 20/25 oliebollen)
- 450 grams of buckwheat flour
- 50 grams of coconut flour
- 4 grams of organic dry yeast
- 3 tablespoons of Greensweet Extra Sweet
- a very small pinch of Celtic sea salt
- 415 ml of water
For raisin dumplings: a cup of soaked and drained raisins
This is how you make it:
Put the buckwheat, coconut flour, yeast, Greensweet extra sweet and the water in a bowl and stir firmly. If the mass remains too dry and too loose granular, add more water but do not make it too wet. It must remain a solid attachment. Add the salt and stir., Cover the bowl with a dry cloth and let the batter rise for an hour. If you want to make raisin dumplings, add the raisins after the rising season.
Allow about 400 grams of coconut oil to melt in the pan. There must be a considerable layer once the coconut oil has melted so that the bulbs are well submerged. As soon as the oil has reached the required temperature (if it starts to bubble) with a large spoon, always let some batter slide into the oil and bake the oliebol. Move the oliebol with a ladle so that the oliebol on all sides nice golden brown. Scoop the oliebol from the pan and drain in the colander.