Dutch Oliebollen

Oliebollen(Adapted from Jane Lawson's Snowflakes and Schnapps Cookbook)

Serves 8

Ingredients

10 g (1/4 oz) fresh yeast (* I use 5 g dried yeast)
2 tbsp caster (superfine) sugar
125 ml (4 fl oz . 1/s cup) lukewarm full-cream (whole) milk
190 g (6 3/4 oz / 1 1/4 cups) plain (all-purpose_ flour
A large pinch sea salt
1 tbsp rum (optional)
1 small egg
1 1/2 tbsp raisins, chopped (I used 2 tbsp currants)
1 granny smith apple, peeled, cored and finely chopped
1/2 tsp finely grated lemon zest
sunflower oil, for deep-frying
icing (confectioner's) sugar, for dusting

Method

1. Break up the fresh yeast then mash together with 1 tsp of the sugar and 60 ml (2 fl oz / 1/4 cup) of the warm milk until smooth. Set aside in a warm place for 15 minutes or until frothy.
2. Sift the flour, sea salt and remaining sugar into a bowl and make a well in the centre. Pour in the warm milk, rum (if using), yeast mixture and the egg and mix to combine well.
3. Stir in the raisins, apple and lemon zest combining well. Cover and rest in a warm place (I left it on the cup-warming section of our espresso machine) until doubled in size - this will take about an hour or so.
4. Bang the bowl a couple of times on the work surface to knock out some of the air.
5. Fill a deep-fryer or large heavy-based saucepan one-third full with oil and heat to 180C (350F), or until a cube of bread dropped into the oil browns in 15 seconds.
6. Using two spoons, carefully drop rounded tablespoons of the mixture into the oil, using one spoon to push the mixture off the other, and cook for about 6 minutes, or until puffed and golden and cooked all the way through.
7. Drain on paper towels.
8. Sift icing sugar on top.