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Oliebollen (Dutch Doughnuts)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.9195
Energy (kCal)596.9877
Carbohydrates (g)42.7467
Total fats (g)36.8597
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix yeast with a teaspoon of sugar, then add the lukewarm milk. | 2. Blend in half the flour and a good pinch of salt. | 3. Cover mixture and put in a warm place to rise. | 4. Beat the egg and remaining sugar together. | 5. When dough has risen, mix into it the egg-sugar mixture, melted butter, the rest of the flour, and the spice and currants. | 6. Leave to rise again. | 7. Knead until the dough is smooth and elastic. | 8. Divide dough into 18 equal-sized pieces. | 9. Roll each piece into a ball. | 10. Leave the balls in a warm place for 10 minutes. | 11. Heat the oil or fat to frying temperature. | 12. Fry a few doughnuts at a time, turning as necessary until they are pale golden-brown all over. | 13. Drain on soft kitchen paper (paper towels). | 14. Finally, roll them in castor sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yeast 1/2 ounce 26.2233 2.8945 3.3849 0.1276
    caster sugar 1 ounce 25.2167 0.0 5.61 0.1417
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    plain flour 1 lb 25.2167 0.0 5.61 0.1417
    salt 1/4 teaspoon - - - -
    egg 1 71.5 0.36 6.28 4.755
    butter 2 ounces unsalted melted 323.19 14.8497 10.0983 27.215999999999998
    spice 1 teaspoon mixed 4.997 1.3703 0.1157 0.1651
    currant 4 ounces 71.4407 17.4406 1.5876 0.4649
    oil fat - - - -
    caster sugar 25.2167 0.0 5.61 0.1417

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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