"Oliebollen" by Pieter de Jonge

Oliebollen are a variety of dumpling made by using two spoons (or an icecream scoop) to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil. In this way, a sphere-shaped oliebol emerges.

The dough is made from flour, eggs, yeast, some salt, milk, baking powder and usually sultanas, currants, raisins and sometimes apple pieces and zest or candied fruit. In some family recipes beer is added to the dough. We used mom's secret recipe for the dough, which we are not allowed to share with the general public, sorry folks. All we can say is that we added sultanas to our recipe... The dough needs time to rise for at least an hour. This will give the oliebollen a fluffy texture after they're being fried. Oliebollen are usually served with powdered sugar.

Id you'd like to make oliebollen yourself, you can find plenty of recipes online. In Dutch supermarkets you can also purchase instant mix, which is convenient, although me and Alma would never use instant mix because nothing beats mom's secret family recipe!