ingredients:

500 grams flour

25 grams yeast

350 mL milk

250 grams (in total) of currants and raisins

Pinch of salt

Oil or baking fat for deep-frying

optional:

2 apples

method:

Put the flour in a bowl and make a depression in the centre. Pour in the yeast, which has been dissolved with a little lukewarm milk. Add the remaining milk and stir.

Stir the washed currants and raisins (and finely diced apples, if using) into the mix. Beat it to a smooth and airy mass, cover with a damp cloth (eg, a tea towel) and leave to rise in a warm place (ie, on top of a bowl with warm water) for between three quarters of an hour to one hour.

Use two tablespoons or an ice-cream scoop to shape balls and slide them into the hot oil or fat. The temperature of the oil should be such that it is only just giving off vapour. Deep fry the oliebollen quickly until brown and thoroughly done. They should be soft and not oil soaked inside.

Remove them from the oil with a skimmer or similar tool, leave for a short while to drain on absorbent paper and serve them with powdered sugar.