The very best part of this lovely video was watching you enjoy that roll with hagelslag! Having grown up with these, I was reliving the moment with you! Thank you for the recipe!
I made these and they were fantastic! I got some hagelslag to have with them from World Market. Wow are dutch sprinkles tasty! You can tell immediately its real chocolate and sugar.
So glad to see you back making videos! Missed you and all the delicious food from my childhood. Will definitely try these balletjes. Would I use this recipe for krenteballetjes as well?
The dough is a bit different, but you could add anise seed and powder to the dough to get something close. I can also make a video with exactly how to make them if you’d like.
Hoi Toine. Alls je eerst de vloeistoffen in je kom doet en daarboven op de bloem dan hoef je het niet steeds te schrapen en mixed het beter vanaf het begin. Ook je deeg eerst gluten laten opbouwen en kneden en als laatste boter erin doen in delen dan word het nog luchtiger.
These look beautiful and I am going to make them. However, I think you have the wrong oven temperature in your recipe on your website. I read it wrong. What I thought was oven temperature was the internal temperature.
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The very best part of this lovely video was watching you enjoy that roll with hagelslag! Having grown up with these, I was reliving the moment with you! Thank you for the recipe!
I miss the smell of newly baked bread whenever I used to pass by Albert Heijn in the morning.
ik ook :'(
They look delicious
I made these and they were fantastic! I got some hagelslag to have with them from World Market. Wow are dutch sprinkles tasty! You can tell immediately its real chocolate and sugar.
Glad you like them!
Thank you
So glad to see you back making videos! Missed you and all the delicious food from my childhood. Will definitely try these balletjes. Would I use this recipe for krenteballetjes as well?
It’s not quite the same, but I can record a video for that in the near future, if you’d like.
@@ToinesKitchen That would be great!! And SO appreciated! (My mother (Maring) was born in Utrecht, and I was born in Groningen (Borgman)
Ziet er lekker uit Toine, gezellig samen met mijn dochter gekeken
Dit ga ik proberen. Waar ik woon is het brood gewoon niet lekker.
Using this as a base, how much work would it be to make Anijskrollen? :)
The dough is a bit different, but you could add anise seed and powder to the dough to get something close. I can also make a video with exactly how to make them if you’d like.
De droge (instant) gist hoef je niet te activeren in warme melk, dat is alleen bij verse gist.
Hoi Toine. Alls je eerst de vloeistoffen in je kom doet en daarboven op de bloem dan hoef je het niet steeds te schrapen en mixed het beter vanaf het begin. Ook je deeg eerst gluten laten opbouwen en kneden en als laatste boter erin doen in delen dan word het nog luchtiger.
Dankjewel. Zal ik eens proberen
Groeten uit Tunesië! Heerlijk die herinneringen! Wij gingen naar de Efteling altijd, bolletjes met gebakken ei mee, en idd plat gedrukt het lekkerst!
Is Warmbollen the same as Witte Bolletjes? Zalige Passdagen.
I don’t know what warmbollen are. Do you mean “warme bolletjes?” In which case, this may be what you’re referencing to, when you eat them warm.
@@ToinesKitchen Yes, the Indonesians call ‘em warmbollen whereas my mom called ‘em as warme bolletjes. 😃👌
These look beautiful and I am going to make them. However, I think you have the wrong oven temperature in your recipe on your website. I read it wrong. What I thought was oven temperature was the internal temperature.
230°C (450° F) is what I use in the video and on my website, I believe. Let me double check.
Can these Bolletjes be frozen
Absolutely!! Just make sure they’re completely cold before freezing.