Dutch Doughnuts

Here are the Dutch Ollie Bollen our Dutch family traditionally makes every New Year's Eve. We have been making them for the past four years - ever since we got a deep-fryer. A better explanation of Ollie Bollen can be found in my past two posts: {2011} and {2012}.
We have tried plain Ollie Bollen, apple, raisin, raisin and apple, candied fruit, and chocolate chip. The conclusion? Plain are a bit too plain, apple adds a little moistness and flavor but still lacks a little, raisin are good, apple and raisin are better, candied fruit are good but very sticky, and chocolate chip are delicious but not ideal for doing large batches, as it is also messy. How do you like your Ollie Bollen?

Ollie Bollen 
1/4 cup warm water
1 1/2 Tablespoons granulated (white) sugar
1 package yeast
1 large egg, beaten
3/4 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose (plain) flour
raisins and/or diced, peeled apple (1-2 cups total) 
oil for deep-frying
icing sugar for dusting 

In a large bowl, stir together the water and sugar. Sprinkle yeast over top, let stand for ten minutes until frothy. Stir to dissolve. 
Beat in next seven ingredients. Allow dough to rise for an hour and a half until doubled in bulk. 
Heat oil to 375◦F. Drop dough by tablespoon into the oil. Cook until crispy, a few minutes per side. Drain on paper towels then coat in icing sugar.