Oliebollen

New Years' Eve fried dough "Dutch style"

1 cup raisins (optional)
4.5 cups all purpose flour
2 cups lukewarm milk
1 tbs salt
1 egg
24 grams yeast

rinse the raisins, black and/or yellow, and drain well
dilute / proof the yeast in a little lukewarm milk
combine flour and salt in stand mixer, add milk, egg, yeast mixture and raisins - mix well

the mixture should fall in flakes, not sheath

let rise covered in warm environment for at least an hour
when it has risen and is full of bubbles it is ready

use a deep fryer on the french fries setting (remove the colander)
use two spoons to scoop batter from bowl, constantly rotating to make 1,5-2 inch balls, and drop them into the frying oil - leaving room to move about

After about 3 minutes turn around, if they have not already done so, and bake for an additional 2 minutes (the larger the diameter of the ball, the longer the baking time). They should be golden brown (like french fries) and crispy, without a doughy center.

"Oliebollen" are the predecessors of Doughnuts - believe it or not since they do taste completely different. The batter changed over the years, especially with the addition of sugar. One invention to prevent a doughy center (an issue with frying large volume) was to remove the center completely, resulting in the recognizable doughnut "O" shape :)