Name: Oliebollen (Dutch Doughnuts)
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Compressed fresh yeast - 1 (0.6 ounce) cake; Lukewarm milk - 1 cup; All-purpose flour - 2 ¼ cups; Salt - 2 teaspoons; Egg - 1 large; Dried currants - ¾ cup; Raisins - ¾ cup; Granny Smith apple - peeled, cored and finely chopped - 1 medium; Vegetable oil for deep-frying - 1 quart; Confectioners' sugar for dusting - 1 cup

Ingredients for - Oliebollen (Dutch Doughnuts)

1. Compressed fresh yeast 1 (0.6 ounce) cake

2. Lukewarm milk 1 cup

3. All-purpose flour 2 ¼ cups

4. Salt 2 teaspoons

5. Egg 1 large

6. Dried currants ¾ cup

7. Raisins ¾ cup

8. Granny Smith apple - peeled, cored and finely chopped 1 medium

9. Vegetable oil for deep-frying 1 quart

10. Confectioners' sugar for dusting 1 cup

How to cook deliciously - Oliebollen (Dutch Doughnuts)

1 . Stage

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

2 . Stage

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 . Stage

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

4 . Stage

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 . Stage

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