Makes about 75 Oliebollen

Ingredients:
   50 gram    Fast Rise Dry Yeast (6 pkgs)           4 Tbsp
     1 tsp    Salt                                   1 tsp
       1kg    All Purpose Flour                      4-1/2 to 5 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, finely cut (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 
(don't boil). 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 this particular recipe.  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 6.5/7. Put a piece of bread crust in the oil to 
check if the oil is hot enough.  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).  Happy New Year!