Take the beer and milk out of the fridge an hour in advance and let it sit. The beer should warm up a bit to between 25 and 30 degrees Celsius. You can also put the bottle or can of beer in some warm water.

Heat the milk in a saucepan until lukewarm (maximum 40 degrees). In a large bowl mix the lukewarm milk with the yeast and sugar. (Make sure to use a bowl large enough for the batter to rise in without it overflowing)

In another saucepan melt the butter.

Add the eggs, beer, all-purpose flour, salt, and melted butter to the milk mixture. Mix with an electric mixer with dough hooks until everything is dissolved.

Optional: Add ground cinnamon, raisins, currants, and apple to the batter and mix with a spatula till incorporated.

Cover the mixing bowl with plastic foil or a damp tea towel. Now put the batter away for an hour in a warm place, so that the yeast can let the dough rise.

When the batter is almost ready to fry, turn on your deep fryer to 356°F / 180°C or you can fry the Oliebollen in a deep pan on the stove with sunflower oil, just make sure you check the temperature regularly to ensure consistency while frying the Oliebollen.

Dip an ice cream scoop in the hot oil (this prevents the batter from sticking) and scoop the batter into balls into the hot oil. Do not fry too many oil balls at once, otherwise, the temperature of the oil will drop and the oil balls will absorb too much fat. Fry the oliebollen until golden brown and done (3-4 minutes). Flip them halfway through with a slotted spoon.

Let the oliebollen drain on kitchen paper and fry the rest of the batter in the same way

Serve them lukewarm with icing sugar