Oliebollen

Oliebollen
Dutch Doughnuts

Ingredients:
2 tsp. active dry yeast (1 cake yeast (2/3 oz))
1 cup milk
2 ¼ cups flour
2 tsp. Salt
1 egg
1 ½ cups currants and raisins
1 tart (cooking) apple
Oil for deep frying

Let’s Cook:

First blend the yeast with a little lukewarm milk. Sift the flour and salt. Add milk, mix to a batter with yeast and egg. Add currants, raisins and peeled, minced apple. Leave batter in a warm place and let it rise to double its size. Heat the fat to 375 degrees. Put two metal spoons into the batter. Shape balls with the two spoons and drop them very carefully into the fat. Fry for about 8 to 9 minutes until brown. Drain on absorbent paper and cover thickly with sifted confectioner’s sugar. They are best when eaten warm.