Olie Bollen

Note from Cheri: Olie Bollen, small round Dutch doughnuts, are a traditional food to serve on New Year's Eve in Holland. The name of these tasty treats literally translates to "oil balls." Don't let this unappetizing name fool you, Olie Bollen are delicious. The Dutch regularly stud their Olie Bollen dough with raisins, currants or even finely diced apples. Why not use all three? Click here for lots more New Years recipes and ideas.

1 envelope dry yeast 3 tablespoons sugar 1 cup warm water, divided 2 eggs, at room temperature 1/2 teaspoon vanilla 1 teaspoon salt 4 cups all purpose flour 3 cups fruit (diced fresh apples, raisins or dried currants) oil for frying confectioner's sugar for dusting

Makes 4-5 Dozen Pour 1/2 cup warm water, about 85 to 115° F., into the bowl of a large food processor. Sprinkle the yeast and sugar over the water and mix at low speed. Let stand for five minutes. Slowly mix in remaining water, eggs, vanilla and salt. Slowly add flour a cup at a time. Mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's to dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Mix in fruit. Remove from food processor. Place in an oiled bowl, cover with a clean kitchen towel and let rise until doubled, about 1 1/2 hours. Heat about 2 inches of oil in a large skillet. Punch down dough. Roll the dough into small balls, about 1/2 - 2 inches in diameter. Drop dough balls into hot oil, frying until golden brown, turning as needed. Drain on paper towels and dust with confectioner's sugar. Serve hot.