Oliebollen

Ingredients

• All-purpose flour (4 cups)
• Active dry yeast (2 teaspoons)
• Granulated sugar (1/4 cup)
• Warm milk (1 1/2 cups (about 110°f/43°c))
• Egg (1, beaten)
• Salt (1 teaspoon)
• Raisins (1 cup)
• Vegetable oil (for frying)
• Powdered sugar (for dusting)

Instructions

1. In a small bowl, dissolve the yeast and granulated sugar in warm milk. Let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center of the flour mixture.
3. Pour the yeast mixture and the beaten egg into the well. Mix well using a wooden spoon or spatula until a smooth batter forms. The batter should be thick but still pourable.
4. Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for 1 hour, or until it has doubled in size.
5. Once the batter has risen, gently fold in the raisins, ensuring they are evenly distributed throughout the batter.
6. In a deep fryer or large pot, heat vegetable oil to 375°F (190°C). Use enough oil to fully submerge the oliebollen.
7. Using a spoon or ice cream scoop, carefully drop spoonfuls of batter into the hot oil, making sure not to overcrowd the fryer. Fry each batch until golden brown, about 3-4 minutes per side, turning occasionally for even cooking.
8. Remove the oliebollen from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil.
9. While still warm, dust the oliebollen generously with powdered sugar before serving.
10. Serve the oliebollen warm for the best experience, and enjoy their delightful sweetness and fluffy texture!