Warm milk on a low heat. Remove from heat just before the boil and immediately add butter to melt. If you are using dry active yeast, dissolve it in the milk/butter mixture.
Combine flour, sugar, ground spices and if you’re using easy bake yeast, add that now.
Make a well in the dry ingredients and pour in the milk, butter and beaten egg.
Combine but do not over stir.
Finely chop apple and mix with dried fruit and almonds.
Cover dough with cling film or a slightly damp tea towel and leave in a warm place for an hour.
Put oil in a heavy-bottom deep pan and heat to 350°F (175°C).
Using an ice cream scoop, carefully place balls of dough in oil. Don’t overcrowd the pan.
Turn the oily koek regularly so they cook evenly for approximately 5 minutes or until they turn a golden brown.