This is the traditional way of making oliebollen, the Dutch doughnut which is made for Old Year's Day or New Years Eve. For those who insist on using yeast, this is a good recipe. There is another way though so I'd better post my mother's recipe! The doughnuts cook themselves in the oil and turn over. The trick is to have enough oil - this is not the time to be stingy. I prefer sunflower oil for deep frying.
These were a big hit at the office! People were mad at me for bringing them because they couldn't stop eating them LOL. They are better eaten fully cold, rather than freshly-made. Thanks!