Peak's Gluten Free Mix for Oliebollen 300g

Mix for Oliebollen with no gluten. Don't forget the icing sugar!

ADD:

• 150 g raisins, soaked in hot water, drained and sprinkled with some buckwheat flour.
• 225 ml skim milk
• 15 g yeast
• 1 egg
• Sunflower oil, heated to 350°

DIRECTIONS:

• Mix the oliebollen mix with the milk and egg.
• Add the yeast and mix to form a smooth batter.
• Stir the raisins through the batter.
• Allow batter to rise for 35 minutes in a 125° oven, covered with plastic wrap.
• Drop batter into hot oil and fry until golden brown.
• Sprinkle with icing sugar and enjoy!