Ingredients

15 g fresh yeast (from a bakery)
(= 5 g dried yeast)

200 g plain flour
1 egg
Pinch of salt
100 g currants and raisins
25 g mixed peel
Icing sugar

Sunflower oil for frying

Preparation

Warm the milk until lukewarm.

Dissolve the yeast in a small amount of the lukewarm milk.

Place the flour in a bowl and make a well in the centre. Add the salt, egg, yeast mixture, and part of the lukewarm milk.

Using a mixer, stir from the centre outward, gradually adding the remaining milk until a smooth batter is formed.

Wash the currants and raisins and dry them in a clean tea towel.

Stir the currants, raisins, and mixed peel into the batter.

Cover the bowl and leave the batter to rise in a warm place for approximately 1 hour.

Heat the sunflower oil to the correct frying temperature.

Using a spoon, scoop portions of batter and gently slide them into the hot oil.

Fry the oliebollen until golden brown and cooked through on all sides.

Remove with a slotted spoon and drain on kitchen paper.