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1
Sprinkle the yeast in the water in a small bowl and sprinkle with the sugar.
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2
Let it stand for a moment, then stir to dissolve the yeast.
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3
Set aside in a warm place.
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4
In the meantime melt the butter and cool.
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5
Place the raisins in a saucepan, cover with water and bring to a boil.
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6
Allow them to boil for a minute and then turn off the heat.
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7
Let them stand for 5 minutes and drain.
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8
Pat them dry with paper towels and mix them with 1 tablespoon of flour.
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9
Place the rest of the flour in a large bowl, stir in the salt, cinnamon, cloves, and ginger, make a well in the middle and pour in the yeast.
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10
Stir from the middle and slowly add the melted butter and the milk.
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11
The dough should be very thick and hard to stir.
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12
Then add raisins, apples, and almonds and combine thoroughly.
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13
Allow this batter to rise for about 1 hour.
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14
When doubled in bulk, stir down the dough.
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15
Heat the oil to 350 degrees F. Scoop out a heaping tablespoon of dough and push it off the spoon with the aid of another spoon and let it (carefully) drop into the hot oil.
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16
They should be at least 2-inches in diameter.
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17
Fry the olie-koecken for about 5 minutes on each side.
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18
Drain on paper towels.
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19
The original recipe does not tell us to sprinkle or roll them in the sugar.
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20
They are very good plain, but if you prefer you can dust them with confectioners' sugar.
