|All purpose flour||3 1⁄4 Cup (52 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Milk||1 Cup (16 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped mixed candied fruits and peels||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Cup (32 tbs) (For Deep Fat Frying)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
In large mixer bowl combine 2 cups of the flour and the yeast.
In small saucepan heat milk, shortening, the 1/3 cup sugar, and the salt just till warm (115°F to 120°F), stirring occasionally till shortening almost melts.
Stir in vanilla.
Add milk mixture, eggs, and egg yolks to dry ingredients in mixer bowl.
Beat at low speed on electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in remaining flour, raisins, and candied fruits and peels.
Cover; let rise till double (for about 30 minutes).
Drop from tablespoon into deep hot oil (375°F); fry for about 3 minutes, turning to brown all sides.
Drain on paper toweling.
While oliebollen are still warm, coat with mixture of the 1/2 cup sugar and the cinnamon