Prep. time: 15 minutes
Rising time: 70 minutes 
Cooking time: About 10 minutes

The Oliebollen are small ball-shaped doughnuts stuffed with raisins and currants, sprinkled generously with icing sugar, as if they were snow-capped. It is traditional to serve oliebollen to celebrate the arrival of the new year.

Serve hot or at room temperature. They stay crispy for 2 to 3 hours after frying. Sprinkle with icing sugar just before serving.

Dough

1. In a small bowl, dissolve the sugar and yeast in the warm milk; let sit for 3 minutes; stir; place the bowl in a warm turned-off oven and let rise 5 minutes or until mixture bubbles.
2. Place 500 ml / 2 cups flour on a work surface, forming a well in the center; sprinkle the flour with a pinch of salt.
3. Pour the risen yeast and milk mixture (1) into the well with the beaten eggs.
4. Work the dough gently, gradually mixing in the flour - the dough should be easily molded with a spoon; if it is too liquid, add a bit more flour.
5. Place a damp towel over the dough and let rise for 1 hour until doubled in volume.

Finishing & Frying

1. Heat the oil in a deep fryer or deep heavy pot.
2. Punch down the dough; mix in the raisins, orange peel and lemon zest.
3. Working in batches, use 2 dessertspoons to form 6 cm balls.
4. Gently drop them into oil and deep-fry, turning halfway, for 5 minutes or until golden and cooked through.
5. Remove with a slotted spoon and drain on paper towel.
6. Dust doughnuts generously with icing sugar and serve immediately.

Champagne