Serves: 4 Persons
Preparation time: 10 minutes and 1 hour rising time
Cooking time: 35 minutes
- 100 g Wheat flour
- 100 g Almond flour
- 5 g Dried yeast
- 2 tsp Granulated sugar
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Lemon juice
- 200 ml Semi-skimmed milk (at room temperature)
- 4 TBSP Jonagold apple (or another sour apple)
- 40 g Raisins
- 20 g Currants
- 1 liter Peanut oil
- 8 TBSP Powdered sugar
- Keep 1 tbsp. of flour apart. With the remaining flour, mix in a mixing bowl and add the yeast, sugar and cinnamon.
- Make a dimple in the middle of the flour.
- Pour the milk in and beat to a smooth batter with a mixer.
- Pour an unbeaten egg into it.
- Peel the lemon and squeeze the juice out.
- Peel the apple, cut into cubes. Add raisins, currants and drizzle with lemon juice.
- Add flour (1 tbsp.), shake and stir through the batter.
- Cover with plastic wrap and let the batter rise in a warm place for 2 hours to double in size, in an au Bain Mari bath.
- Add salt.
- Heat the oil in the frying pan to 165 °C.
- Scoop the batter one by one into the oil.
- Fry 4 to 5 oil bulbs at the same time for approx. 10 min until golden brown and cooked through, turn occasionally.
- Take the oil bulbs out with a slotted spoon and let them drain into a paper-lined tray.
- Place the balls on a plate and sprinkle generously with powdered sugar.
Oil bulbs aren’t called oil bulbs for nothing?. Fry them in frying oil rather than in deep fryer, and certainly not in solid frying grease. When the oil bulbs cool down, frying grease solidities like a thin layer around them. That gives an odd? Feeling in the mouth, especially cold oil bulbs. Frying oil remains liquid and that creates tasty oil bulbs, at every serving temperature.