Soak your raisins in water for at least an hour. Then, pat them dry, and let them air dry for at least another hour.

Make sure your milk is no warmer than 43ºC (110F).

Add the brown sugar to the milk, and mix to combine.

Add the yeast to the milk, and stir it through.

Let the milk rest until bubbles appear on the surface of the milk. You're good to go when you see some bubbles appear every second or so.

Put the flour in a mixing bowl, and create a well in the middle.

Sprinkle the salt on the outer edge of the flour.

Add the egg yolks and butter to the well.

Pour the milk, sugar, and yeast mixture into the well.

With a wooden spoon, mix everything together until there are no more lumps.

---

Note In the recipe video, I divided the batter into three portions: ½ for plain oliebollen, ¼ for raisin-filled, and ¼ for apple cinnamon-filled. The ingredients and instructions in this recipe are for making those same quantities. If you want to use different ratios, please adjust the amount of filling ingredients according

---

Divide the dough into half, and divide one half in half again, so you have three portions.

Mix the raisins into the bowl with ¼ of the batter. Make sure it's mixed thoroughly.

Mix the apple with cinnamon and sugar.

Mix the apple/cinnamon/sugar mixture into the bowl with ¼ of the batter. Make sure it's mixed thoroughly.

I'm using a deep-fryer because it's easier to keep the oil at a temperature. If you don't have one, fill a large pot with oil to the ½ way mark. Preheat the oil to 180ºC (350F)

Stir the batter to deflate it.

You should be using a small scoop (22ml / ¾oz). To make it so the batter doesn't stick, carefully dip the scoop in the hot oil, and shake it off.

Scoop out one dose of batter, and gently drop it in the oil. You can fry multiple oliebollen at once, just make sure to not overcrowd your oil, as it will cause the temperature of the oil to drop too much, and you'll end up with greasy oliebollen. In my deep-fryer, 6 oliebollen of this size are the max.

You'll want to fry these for approximately 6-7 minutes. Typically these oliebollen will flip themselves in the oil, but I always check halfway through to make sure they have all flipped over. If you see that one of the oliebollen has a light-colored "ring" in the center, use a pair of tongs, or a spider, to hold it down. These are very airy, so it'll kinda be like trying to push a soccer ball under water!

Repeat for the rest of the batter.

Generously dust the oliebollen with powdered sugar, and serve while still warm!