Old Style Oliebollen

• 1 (0.6 ounce) cake fresh yeast
• 1 cup warm water
• 1 cup flat beer, at room temperature
• 4 1/2 cups all-purpose flour, sifted
• 1 teaspoon salt
• 2 eggs, beaten
• 2 cups hot water (optional)
• 1 cup raisins (optional)
• 1 cup peeled and finely chopped Granny Smith apple (optional)
• vegetable oil for frying
• 2 cups confectioners' sugar

1. Tear yeast into small pieces; stir into warm water until dissolved. Add beer; let stand for 5 minutes.
2. Stir hot water and raisins together in a bowl; let stand until plumped, about 5 minutes. Drain any excess water.
3. Combine flour and salt in a large bowl; stir in yeast mixture and beaten eggs. Mix in raisins and apple. Cover with plastic wrap; leave dough in a warm place to rise, 8 hours to overnight.
4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Shape scoops of dough into golf-ball-size balls using 2 metal teaspoons; drop carefully into the hot oil. Fry until golden brown, 7 to 8 minutes. Transfer to a paper-towel-lined plate. Dust with confectioners' sugar.

yeast, water, flat beer, flour, salt, eggs, hot water, raisins, apple, vegetable oil, sugar

Taken from www.allrecipes.com/recipe/221878/old-style-oliebollen/ (may not work)