Makes about 75 Oliebollen

Ingredients:
   50 gram    Fast Rise Dry Yeast (6 pkgs)           4 Tbsp
     1 tsp    Salt                                   1 tsp
       1kg    All Purpose Flour                      6 cups
         3    Large Eggs                             3
  500 gram    Currants & raisins                 2-1/4 cups
         1    Apple (Royal Gala), finely chopped     1
2-1/2 cups    2% milk, hot (see Preparation)         2-1/2 to 3 cups  
         1    Lemon rind, grated (optional)          1

Preparation:
Make sure everything is warm.  Like, put the eggs in warm tap water for 
10 minutes, apple at room temperature (before peeling), wash the currants 
and raisins and then soak in hot water for 1 hour.  Some of the raisins still
have stems on them, not very appetizing while eating so remove them.

Put the flour in a large bowl, add salt and yeast and mix well.  Add the eggs 
and part of the 'hot' (not boiling!) milk.  I microwave the milk until it is hot 
(probably around 50°C).

If you don't have (enough) yeast, or are short, add beer.  Works for me. hick...  
Add the rest of the milk and mix well. 
Add the raisins/currants and the lemon rind (or even orange peel).  Mix well.  
The consistancy of the dough batter should be something like thick porridge.
Let rise for 60 minutes on a draft free spot.  I have a plastic pail which I 
use only for yeast recipes.  The fully soaked raisins/currants, together with 
the apple, will provide moisture and keep the oliebollen fresh for several days.

Put enough oil in a large pan (or wok) that when the you put the newly formed 
oliebol in the oil it will sink and then rise again.  Oil temperature should be 
about 'medium-high'.  Use your own judgement. My stove burner setting (electric) 
is about 6 to 6.5 setting.  Put a piece of bread crust in the oil to check if 
the oil is hot enough.  If 'blue' smoke is coming from the oil it is definately 
too hot.  Let cool a bit first.  Form with two spoons quickly 'balls' and put in 
the hot oil until golden brown.  Check a couple for consistancy until you 
get the hang of it.  If you fry the oliebollen too long they become hard the 
next day.  So only fry as long as needed.  I recommend frying 1 oliebol and then 
eat it to check if you're happy with the frying time... ;=)

Serve with powdered sugar (icing sugar) sprinkled on top.  Happy New Year!