Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out all ingredients carefully. Use a An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp to remove the Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest from the lemon.

In a large bowl, add ¾ of the warm milk with the yeast and sugar. Mix gently and allow to sit in a warm area for 10 minutes.

In the bowl of a stand mixer, combine the flour and egg. Mix with the dough hook on low speed until beginning to combine, then pour in the yeast mixture. Slowly add the remainder of the lukewarm milk, followed by the lemon zest. Allow to continue to mix just until the dough appears smooth.

Add the melted butter, raisins and salt and mix for 2 more minutes, until well incorporated.

Remove from the mixer and cover with a damp cloth. Allow the dough to proof in a warm area for 1 hour, or until doubled in size.

Once the dough has risen, preheat the sunflower oil in a large pot to 350°F. Be very careful when using a pot to fry- alternatively if you have a small deep fryer that will work well.

Once the oil is preheated, remove the cloth from the dough and give it one good mix. Dip the metal ice cream scoop into the hot oil, then scoop the dough carefully into the hot oil. You may need to flip the olliebollen halfway through frying. Fry until golden brown all around, roughly 3 – 4 minutes.

Remove from the fryer and place onto a cooling wire with a baking tray underneath, or alternatively onto some paper towel. Dust generously with icing sugar while still warm.