Step 1: Activate the Yeast

• In a small bowl, dissolve the yeast in lukewarm milk. Stir gently and let it sit for 5-10 minutes until frothy. This shows the yeast is active.

Step 2: Combine Dry Ingredients

• In a large mixing bowl, combine the flour, salt, and sugar. Mix thoroughly to distribute the ingredients evenly.

Step 3: Mix the Dough

• Make a well in the center of the flour mixture and add the eggs and the yeast-milk mixture.
• Using a sturdy wooden spoon, dough hooks, or a stand mixer fitted with a dough hook, mix for about 8-10 minutes until the batter is smooth and slightly elastic. It should be thicker than pancake batter but not as stiff as bread dough.

Step 4: Add the Raisins and Apples

• Gently fold in the soaked raisins and diced apple until evenly distributed.

Step 5: Let the Dough Rise

• Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.

Step 6: Heat the Oil

• Heat the oil or fat in a deep fryer or heavy-bottomed pot to 340°F (170°C). To check if the oil is ready, drop a small piece of batter into the oil. It should sizzle and slowly rise to the surface.

Step 7: Form the Oliebollen

• Using 2 spoons or an ice cream scoop, form spheres of batter and carefully drop them into the hot oil. Dip the spoons or scoop in oil to prevent sticking.

Step 8: Fry Until Golden

• Fry the oliebollen in batches, turning them occasionally, for 4-6 minutes or until golden brown on all sides. If the oil temperature is correct, they should turn themselves over as one side browns.

Step 9: Drain Excess Oil

• Use a slotted spoon to remove the oliebollen from the oil and place them in a colander to drain briefly. Transfer them to a second colander or tray lined with paper towels to absorb any remaining oil.

Step 10: Dust with Sugar

• Once slightly cooled, dust generously with icing sugar before serving.