Oliebollen (Dutch Doughnuts) - cooking recipe

Ingredients

7 g dry yeast
1 cup light blue capped milk
2 1/4 cups flour
2 teaspoons salt
1 egg, lightly beaten
1 1/2 cups raisins
1 cooking apple, peeled, cored and chopped
oil (for deep frying)
powdered sugar

Preparation

Sprinkle the yeast over 1/4 c milk and leave somewhere to combine by itself.
Combine the flour and salt and add remaining milk and the egg.
Add yeast mixture, raisins and apple.
Mix well.
Let stand in a warm place until doubled.
Heat oil to 160 degrees for frying.
Shape balls of batter with 2 metal spoons and drop them in the hot oil a few at a time.
Deep fry for about 8 minutes.
Drain on paper towel.
Put powdered sugar in paper bag.
Put the drained doughnuts in the sugar and shake to coat.
Remove and let cool.
Once cool, shake them in the sugar again.