Olie-koecken (Fruit-and-Nut Fritters)

• 3 packages dry yeast
• 1/2 cup warm water
• Pinch of sugar
• 1 3/4 cups raisins
• 4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 8 tablespoons unsalted butter, melted
• 1 1/2 cups milk
• 3 medium Granny Smith apples, peeled, cored and cut into 1/4-inch dice
• 1 cup whole almonds
• Oil for deep-frying
• Confectioners' sugar

1. In a cup, combine the yeast, warm water and sugar and stir until the yeast is dissolved.
2. Set aside in a warm place.
3. Place the raisins in a saucepan, cover with water, and bring to a boil.
4. Allow to boil for 1 minute.
5. Remove from the heat and let stand 5 minutes.
6. Drain the raisins and pat them dry between paper towels.
7. Place them in a small bowl and toss them with 1 tablespoon of the flour.
8. Place the remaining flour in a large bowl and stir in the salt, cinnamon, cloves and ginger.
9. Make a well in the middle of the mixture and pour the melted butter, milk and yeast into the well.
10. Slowly stir the dry ingredients into the wet ingredients until thoroughly combined in a thick dough.
11. Stir in the raisins, apples and almonds.
12. Cover the top of the bowl with plastic wrap and set it in a warm place until doubled in bulk, about 1 hour.
13. When ready to cook, pour the oil to a depth of 2 inches in a heavy kettle or deep fryer and heat to 350 degrees.
14. Working in batches, scoop out heaping tablespoons of dough and use another spoon to push the dough into the hot oil.
15. (Be careful not to splash oil, and do not overcrowd the pan.)
16. Fry, turning them once, until they are golden brown on the outside and the dough is cooked through.
17. Transfer the fritters to paper towels to drain; continue frying in batches until all the dough is used.
18. Sprinkle the fritters with the confectioners' sugar and serve immediately.

yeast, water, sugar, raisins, allpurpose, salt, cinnamon, ground cloves, ground ginger, unsalted butter, milk, apples, whole almonds, confectioners

Taken from cooking.nytimes.com/recipes/6495 (may not work)