Oliebollen (Dutch Doughnuts)

Ingredients

• 1 cake compressed fresh yeast , 0.6 ounce
• 1 cup lukewarm milk
• 2.25 cups all-purpose flour
• 2 teaspoons salt
• 1 large egg
• 0.75 cups dried currants
• 0.75 cups raisins
• 1 medium Granny Smith apple - peeled , cored and finely chopped
• 1 quart vegetable oil for deep-frying
• 1 cup confectioners' sugar for dusting

Instructions

1. 1

   Break up compressed yeast and stir into warm milk. Let stand for a few minutes to dissolve.

2. 2

   Sift flour and salt into a large bowl. Stir in yeast mixture and egg until smooth. Stir in currants, raisins, and apple. Cover the bowl and set in a warm place to rise until doubled in volume, about 1 hour.

3. 3

   Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

4. 4

   Use two metal spoons to shape scoops of dough into 12 balls. Drop them carefully into the hot oil and fry until golden brown, about 8 minutes. Remove doughnuts with a slotted spoon and drain on paper towels.

5. 5

   Dust doughnuts with confectioners' sugar. Transfer to a serving platter and dust with more confectioners' sugar.