Oliebollen – Dark Chocolate Hazelnut

This is a variety on my most popular oliebol with dark chocolate and pecan. These oliebollen are flavoured with cinnamon and nutmeg, making them just a bit more special. When baking multiple kinds, always do chocolate filled ones last as the chocolate that melts leaves a burnt residu (white chocolate is worse than dark, as the dark chocolate residu sinks instead of floats).

Ingredients:

  • 500ml milk
  • 30gr sugar
  • 5gr salt
  • 1 egg
  • 50gr soft butter
  • 25gr dried yeast
  • 500gr strong white bread flour
  • sunflower oil (2 liter works best but depends on your pan, 5-6cm deep does the trick)

Filling:

  • 200gr dark chocolate
  • 200gr pecans, chopped roughly
  • 1 tbs cinnamon
  • pinch grated nutmeg

Makes approximately 25-30

Recipe:

Combine the milk, sugar, salt, egg and the soft butter.
Stir the dried yeast into the flour, then add the liquids one ladle full at a time.
Mix (preferably in a free standing mixer) for 10 minutes. Add the filling and mix to disperse. Cover the bowl and leave to rest for an hour.

Meanwhile, heat the sunflower oil to 180-190°C.

Scoop the dough in portions into the oil. I use an ice-cream scoop to portion the dough, and bake approximately 8 at a time. Do not overcrowd the pan as it may cause the oliebollen to stick together, but it will definitely drop the temperature of the oil a lot, which results in the oliebollen taking longer to crisp up, which will cause them to absorb more oil and becoming quite literally oil-balls (the literal translation of oliebollen). Flip them over once the bottom is nicely browned.
Regular sized oliebollen (5cm ice-cream scoop) should take approximately 6 minutes (3 on each side) and small oliebollen (4cm ice scoop) take about 3-4 minutes.
Take them out of the pan with a slotted spoon and drain on kitchen paper. If not eating immediately, space them out while cooling to avoid them getting squashed and becoming watery from the condensation as hot oliebollen are tossed on top each time.

Serve warm or cold. The Dutch method of serving is with powdered sugar, but they go great with whipped cream (with or without cinnamon) or ice cream as well. Chocolate filled oliebollen are served best warm as the chocolate will be nice and gooey (although they are delicious cold as well)

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