Stir the fresh yeast into the lukewarm milk in a small bowl, then leave it for 5 to 10 minutes. A frothy surface signals yeast activity before you begin mixing the batter.

Whisk the flour, salt, and sugar together in a large bowl. An evenly blended dry mixture helps distribute seasoning throughout the finished crumb.

Add the eggs and yeast milk to a hollow in the dry mixture, then work everything together for about 8 to 10 minutes with a sturdy wooden spoon, dough hooks, or a stand mixer fitted with a dough hook. Stop when the batter looks smooth and feels slightly elastic while remaining wet and sticky.

Distribute the soaked, drained raisins and diced apple through the batter with gentle folding motions. The fruit should appear throughout the mixture rather than collecting in one area.

Drape a clean kitchen towel over the bowl and leave it in a warm spot for about 1 hour, allowing the batter to double. A noticeably expanded mixture with visible bubbles shows that the rise has developed its airy structure.

Bring the frying oil to 340°F (170°C) in a deep fryer or heavy-bottomed pot, checking it with a thermometer. The oil should reach the measured target before any batter goes in.

Coat two spoons or an ice cream scoop with frying oil, then use them to release rounded portions of batter carefully into the pot. The oiled surface helps the sticky batter slide off rather than stretch into long strands.

Cook manageable batches for 4 to 6 minutes, rotating the fritters occasionally for even browning. Look for a golden surface all around, without pale patches where the pieces have rested against one another.

Lift each cooked fritter out with a slotted spoon, let it drain briefly in a colander, then move it to a second colander or tray lined with paper towels. The first draining releases loose oil, while the paper absorbs what remains on the surface.

Let the fritters cool slightly, then coat them generously with icing sugar. The sugar should remain visible on the crust rather than immediately melting into it.