Oliebollen (Dutch New Year’s Doughnuts)

Yields: 20 Doughnuts

Literally translated "oily balls', these Dutch delicacies taste better than they sound, and are traditionally eaten on New Years Eve!

• 500 g Anita's Organic All Purpose Flour

• 2 tsp salt

• 8 g instant yeast

• 320 ml warm milk

• 2 tsp sugar

• 2 eggs room temp

• 300 g raisins or currants soaked overnight in a 1/4 cup of rum

• icing sugar for dusting

1. Do ahead: Soak the raisins overnight in a 1/4 cup of rum

2. Combine the yeast and sugar in the milk and let rest for 5 minutes

3. Whisk the eggs into the milk mixture

4. In a large mixing bowl, combine the flour and salt

5. In a stand mixer fitted with the dough hook, or by hand with a wooden spoon, mix for 10 minutes until a smooth dough forms. Mix in raisins until evenly distributed.

6. Allow to rise for 60-90 minutes.

7. Preheat oil in a heavy pan (enough to deep fry) or a deep fryer to 350°F

8. Using a small ice cream scoop or 2oz spoons, place balls of dough into the fryer, and fry for 5-8 minutes or until nicely browned, flipping them halfway through frying.

9. Remove and dust generously with icing sugar.

10. Eat with family and friends to ring in the New Year.