Oliebollen

Oliebollen are traditional Dutch deep-fried doughnuts, typically enjoyed during the holiday season.

Ingredients - Serves 12

In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for 5 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center.
Pour the yeast mixture and crack the egg into the well. Mix well until a smooth batter forms.
Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for 1 hour.
After the batter has risen, gently fold in the raisins.
Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
Using a spoon or ice cream scoop, carefully drop spoonfuls of batter into the hot oil. Fry until golden brown, turning occasionally for even cooking, about 3-4 minutes per batch.
Remove the oliebollen from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
Dust the oliebollen with powdered sugar while they are still warm.
Serve the oliebollen warm and enjoy!