Oliebollen - The No-Yeast Version.

• 750 g self-raising flour, sifted
• 1 1/2 liters milk
• 100 g butter
• 100 g sugar
• 1/4 - 1/2 cup sultana, raisins and peel
• 1 apple, grated (eg Granny Smith)
• 1 egg
• 1 (330 -660 ml) bottle beer, preferably a dark ale or stout (I use Coopers stout here in Australia.)

1. Cream the butter and sugar.
2. Add the remaining ingredients in batches, mixing well and adding the fruit last.
3. The amounts are only guides- you are aiming for a thickish batter.
4. Heat up the sunflower oil for deep frying and drop scant tablespoons worth of dough.
5. Deep fry for about 5-7 minutes- they are self turning.
6. If you are too generous with the amount the doughnuts sink to the bottom of the pot and stick.
7. Not a good idea!
8. Too small and they overcook.
9. The aim is to have a golden doughnut that is cooked right through.

flour, milk, butter, sugar, raisins, apple, egg, stout

Taken from www.food.com/recipe/oliebollen-the-no-yeast-version-49844 (may not work)