Dutch Oliebollen Donuts

Ingredients:
flour — 500g
milk — 500ml
egg — 1 pc.
dry yeast — 12g
sugar — 1 teaspoon
ground cinnamon — 0.5–1 teaspoon
salt — to taste
vanilla sugar (optional) — 5-10 g
lemon zest — 1 tablespoon
dark raisins — 50g
light raisins — 100g
candied fruits — 50g
vegetable oil (for deep—frying) - 500ml
powdered sugar (to serve) — to taste

Preparation:
Add one tablespoon of flour to crumble the raisins, candied fruits and zest, and set aside for a while. 

In a large bowl, mix flour, salt, sugar, dry yeast and ground cinnamon. Add vanilla sugar if desired.
In a bowl, shake the egg (at room temperature) and add to the flour mixture. Mix it up. 

Gradually pouring in the milk (lukewarm or at room temperature), using a mixer with spiral nozzles, begin to knead the dough. Knead the doughnut dough for about 10 minutes. The dough should be sticky. 

Tighten the bowl with the dough with cling film and put it in a warm place for proofing for 1 hour. 
For the filling, combine the raisins, candied fruits, zest and the reserved flour. Mix it up. Pour the additives into the dough and mix. Spread the dough for another 15-20 minutes. 

In a deep container, heat the vegetable oil to 175 degrees. Take a metal ice cream spoon. Dip a clean spoon into the heated oil for a few seconds. Then use an oiled spoon to collect the dough. 

Place the dough in a hot (175 degree) deep fryer. The donuts will quickly pop up and inflate. Fry in batches, but do not refrigerate the oil. Fry until golden brown, 2.5 minutes on each side. 

Carefully fish out the ruddy donuts from the bubbling deep fryer. Transfer the doughnuts to parchment paper or a towel, remove excess oil. Then sprinkle the donuts with powdered sugar. 

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