- Peel and chop apples into small pieces
- Drain the raisins, and blot them dry with a paper towel.
- Sift the flour and salt into a large bowl (I use the mixing bowl of my Bosch)
- In a seperate bowl, slightly whisk the eggs, so the yolk and eggwhite are mixed together.
- If you don't have instant yeast, combine yeast, sugar, and 1/2 cup of lukewarm milk, and let it sit for about 10 minutes (this will activate the yeast)
- Warm up the milk until lukewarm.
- Make sure your eggs are room temperature
- Add Yeast, eggs, and half of the milk to your flour. Mix well, until all lumps are gone
- Slowly add remaining milk. Mix until well blended.
- Carefully fold in raisins and apples.
- Cover the dough with a damp rag, in a warm environment (I heat up my oven to 100, and let it rise in there). Until double in size -- about 2 hours
About 15 minutes before you are ready to start frying, you can heat up your vegetable oil. The oil needs to be about 350 degrees Fahrenheit (or 180 Celcius). The way to know if it's hot enough, is to drop a piece of bread into it. It's ready when it turns brown quickly. If it's too hot, the outside will get brown too fast, and the inside won't cook. If it's not hot enough, the oliebol will soak up way too much oil.
Use an ice cream scoop (or 2 regular spoons) and drop balls of dough into the oil. Make sure you don't put too many in at the same time, because they need room to "swim". Fry them until brown and done on one side, then flip. If it's ready to be flipped, it should be very easy to flip, and sometimes it flips itself. After they're done, place on a paper towel, to blot off extra fat. Serve warm, covered with powdered sugar.