Oliebol

Soak the raisins briefly, then drain well so they do not thin the batter.

Whisk flour, yeast, sugar, salt, milk, and egg into a thick sticky batter, then fold in the raisins.

Cover and let rise until bubbly and nearly doubled.

Scoop spoonfuls into hot oil and fry, turning once, until the oliebollen are deep golden and cooked through.

Drain on paper towels and dust generously with powdered sugar while still warm.