“We make oliebollen ourselves with sourdough, which is even better. After all, we have a sourdough bakery. That is completely different from a normal bakery. We bake during the day and with sourdough there is a longer ripening time. Better for health and easier to digest.”
The recipe for the oliebollen from Robèrt starts with ‘oliebollenkneut’, consisting of sugar, butter, salt, milk powder, lime zest and a vanilla pod. Add flour, sourdough, egg and yeast and fillings such as raisins, currants or apple as desired. “Make sure all ingredients are at room temperature, don’t take an egg or milk from the fridge just in advance,” says the master.
#Baking #perfect #oliebol #Robèrt #van #Beckhoven #explains