Oliebollen

Instructions

1. 1 Combine the flour, yeast, sugar, and salt in a large mixing bowl. In a separate bowl, whisk together the warm milk, eggs, vanilla extract, and lemon zest. Pour the wet ingredients into the dry and stir vigorously with a wooden spoon for five minutes until a thick, sticky batter forms. It should be too wet to knead but thick enough to hold shape.
2. 2 Fold the drained raisins and diced apple into the batter, distributing them evenly throughout. Cover the bowl with a damp towel and let the batter rise in a warm place for one hour until it has doubled in volume and the surface is bubbly and active with yeast fermentation.
3. 3 Heat vegetable oil in a deep fryer or large heavy pot to 175 degrees Celsius. Use a deep-fry thermometer to monitor the temperature carefully. Oil that is too hot will burn the outside before the inside cooks through, while oil that is too cool produces greasy, heavy oliebollen.
4. 4 Using two tablespoons dipped in hot water to prevent sticking, scoop a generous ball of batter and carefully drop it into the hot oil. Form rough spheres about the size of a tennis ball. Fry no more than four at a time to maintain the oil temperature and allow room for turning.
5. 5 Fry each batch for six to seven minutes, turning the oliebollen occasionally with a slotted spoon so they brown evenly on all sides to a deep golden colour. When done, they should feel light for their size and the surface should be crispy and crackled. Cut one open to test that the centre is cooked through.
6. 6 Remove the oliebollen with a slotted spoon and drain on a wire rack set over paper towels. While still warm, dust generously with powdered sugar by shaking it through a fine sieve. Serve immediately as a traditional Dutch New Year's Eve treat, ideally with hot coffee or warm chocolate milk.