Oliebollen

Method

1. Put 40 g of mixed raisins and currants in a small bowl, cover with warm water and leave to plump for 15 minutes. Drain well and pat dry on kitchen paper, or they will spit in the oil.
2. Warm 110 ml of milk to blood temperature (37C — it should feel neutral on your wrist) and whisk in 2 g of instant dried yeast and 1 tsp of caster sugar. Leave 5 minutes until it smells yeasty.
3. Whisk 100 g of plain flour with 0.25 tsp of salt in a mixing bowl, pour in the yeasted milk and beat hard with a wooden spoon or balloon whisk for 3-4 minutes, until you have a smooth, thick, elastic batter that falls heavily off the spoon — thicker than pancake batter, looser than bread dough.
4. Fold in the drained fruit and 0.5 of small apple, peeled and cut into 5 mm dice. Cover the bowl with a damp cloth and leave in a warm, draught-free spot for 1 hour, until the batter has doubled and the surface is domed and bubbly. Do not stir it down.