Deep fried doughnut balls

Grate the orange peel thinly from the orange. Mix in a bowl of apple, raisins and grated orange peel with 1 tbsp flour.

Mix the rest of the flour, yeast, sugar and salt in a large bowl. Make a well in the middle. Add with the hand mixer, the egg, the milk and the yogurt. Continue to beat until the batter is smooth. Scoop the apple-raisin mixture lightly through.

Cover the bowl with a damp tea towel and allow the dough to rise for about 1 1/2 hours in a warm, draft-free place until the volume has doubled.

Heat the oil to 175 ° C in the fryer. Dip the ice cream roll into the hot oil and scoop out the scooped batter. Let the ball slide into the hot oil. Fry a maximum of 5 oliebollen in about 5 minutes until golden brown and done. If necessary, turn the oliebollen halfway through the baking time.

Line a colander with a double layer of kitchen paper. Scoop the oliebollen out of the pan with a slotted spoon and drain in the colander. Let the frying oil warm up again and fry 5 oliebollen again. Continue until the batter is finished. Put the oliebollen on a dish and sprinkle generously with icing sugar. Serve hot or cold.