Drentse bakker deelt geheim van de perfecte oliebol

KLAZIENAVEEN - The sea spider, the dragon, the round piglet, and the burnt piece of chewing gum. It's usually not that hard to come up with a fitting name for a homemade oliebol. But: how do you make such a perfectly round, tasty, non-greasy, and perfectly baked oliebol? We went to see baker Wim Nijenmanting of Bos bakery in Klazienaveen - and he showed us how to do it - such a perfect oliebol... And this is Wim Nijenmanting's recipe: 1 kg flour 20 grams salt 80 grams yeast 1 egg 30 grams butter 850 grams water, temperature 36 degrees Celsius Knead all the ingredients with 600 grams of water. Then first form the dough, and then mix in the remaining water (250 grams). Place the batter in a bowl and let it rise for 30 minutes. Then, knock the batter back with a spatula or spoon, and scoop it out with an ice cream scoop and add it to the oil. The oil should be 170 degrees Celsius (350 degrees Fahrenheit), and the oliebollen should bake for 7 minutes. Flip the oliebollen halfway through. Enjoy your meal!