Directions: |
Directions:Measure out the milk and warm it up to lukewarm. Measure flour, yeast and salt into an electric mixer bowl. Using the paddle, not the dough hook, mix the dry ingredients briefly. Stop the mixer and add the eggs and oil. Start the mixer on slow and slowly start pouring in the milk. (You might have to add a little more or less milk to get the right consistency, the only way to know is experience so you might have to make these on a regular basis to perfect it.) When the batter looks right, turn the mixer higher and beat it for a few minutes to make it elasticky. Add the raisins and mix well again.
Scrape the batter into a large bowl, cover with wax paper and a tea towel and put it someplace warm to rise for about an hour.
Preheat a deep fryer to 375ºF. Drop small balls of batter into the hot oil and watch to make sure they turn over. (They should turn over by themselves, but you may have to help them depending on how good your batter is.) Keep turning them until they are cooked through.
Serve with icing sugar. |
Personal
Notes: |
Personal
Notes: I'm not really sure if time would continue to progress into a New Year if we didn't make these on December 31. I know that I have never welcomed a New Year without them. I have adapted the recipe to be made in a KitchenAid mixer. It is much easier than what I remember when I was young, when we had to beat in the flour by hand for what seemed like hours.
You can use two spoons to scoop the dough into the oil, or if you come by one of our New Year's Eve celebrations, I will show you how to make it much simpler by using a very large pastry bag.
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This recipe for Olie Bollen is from