Dutch Doughnuts(Oliebollen)

• 1 cake yeast (2/3 oz.)
• 1 c. milk
• 2 1/4 c. flour
• 2 tsp. salt
• 1 egg
• 1 1/2 c. currants and raisins, washed
• 1 tart cooking apple
• oil (for deep frying)

1. First, blend the yeast with a little lukewarm milk.
2. Sift the flour and salt.
3. Add milk; mix to a batter with yeast and egg. Add currants, raisins and peeled, minced apple.
4. Leave batter in a warm place to rise to double its size.
5. Heat the fat to 375u0b0 (190u0b0C).
6. Put two metal spoons into the batter.
7. Shape balls with the two spoons and drop them into the fat.
8. Fry them for 8 minutes until brown.
9. The doughnuts should be soft and should not be grease-soaked inside.
10. If they are fried too slowly, the crust becomes hard and tough and the doughnuts become greasy.
11. Drain on absorbent paper.
12. Serve them piled on a dish and cover thickly with sifted confectioners sugar.
13. Eat them hot, if possible. Makes 20.

cake yeast, milk, flour, salt, egg, currants, apple, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=637552 (may not work)