I've got it rising in the 'right' spot in the house. In about an hr or so I'll start to fry them.

I follow my families recipe. 

From Google:

"At the end of the year, people in the Netherlands start baking a traditional New Year’s Eve recipe.The deep-fried balls of dough, affectionately known here as 'oliebollen', have been a traditional end of year delicacy for centuries.
 
 
But they're not to everbody's taste.
 

Legend has it that 'oliebollen' (literally oil balls), the stodgy predecessor of the doughnut helped the Dutch survive the cold winter months. In recent years, the tradition has turned into a craze. Once upon a time, every family had its own recipe. But fewer and fewer people can stand the smell of fat or have enough time to make the dough. It is a difficult recipe to follow, Dutch oliebol makers can endlessly discuss the temperature of the milk and eggs, how much yeast to use and which spot in the house is the best place to let the dough rise.
 

Nowadays, professional bakeries have largely taken over the task. You can place your New Year’s Eve order at the baker’s, supermarket and increasingly at ‘oliebol’ stalls on the street. For a number of years, daily paper AD has published the results of a national ‘oliebol’ test in the last week of the year. Everyone looks forward to it. The winner can expect a huge increase in its turnover. And the losers are publicly humiliated, often with nasty comments, like “pigs wouldn’t touch it” or “this is not an ‘oliebol’, this is a vomit ball".
 

For the Dutch connoisseurs: the best 'oliebollen' according to AD are to be found in the port of Rotterdam, the worst in the University city of Leiden.
 
1. Dutch 'oliebollen'

Ingredients:
* 500 grams of flour
* 1 teaspoon of salt
* 30 grams of fresh yeast (or an sachet of dry yeast. Follow the instructions on the packet)
* 4.5 dl luke warm milk
* 1 teaspoon of sugar
* 1 egg
* Deep-fry pan with oil
 

And raisins!! About a cup or so.
 
Preparation:
Mix the yeast in half of the milk and stir in the sugar. Place the yeast and milk mixture in a warm place until bubbles form on the surface. Sieve the flour with the salt into a mixing bowl. Make a hollow in the flour, and pour in the yeast and milk mixture. Use a mixer to carefully stir the yeast through the flour until you have a smooth dough. Beat the egg and the rest of the milk into the mixture. Place a clean moist cloth over the bowl and allow the dough to rise for around one hour in a warm place.

 
Deep fry:
Heat the fat in the deep-fry pan to 170 degrees Celsius. Note: if the oil is too hot the ‘oliebollen’ become too hard.
 
Take two large spoons and cover them lightly with oil. Scoop a spoonful of dough from the bowl and hold it above the hot fat. Use the second spoon to slide the dough into the fat. Do not fry more than six to eight balls of dough in the fat at the same time and wait until they have turned golden brown. Once they have turned right colour after around 8 minutes, use a strainer spoon to fish them out. Allow the fat to drip off in a sieve, and deep fry six to eight more balls of dough. Taste one now and then to make sure they are baked thoroughly inside. If not, deep fry the next batch for a little longer. If the ‘oliebollen’ are golden brown on the outside, but the dough is still wet inside, the oil is too hot.
 
Serve with a dusting of icing sugar."

Lots of powdered sugar!! Also when preparing the 'dough' it has to have both beer in the recipe and in the person doing the work!!

Happy New Year!!

 I added that they need raisins too!