Oliebollen

Place flour in a large enough bowl. Press an indentation in the center. Crumble in the yeast. Stir with milk, salt and a little flour to form a dampfl. Cover with a kitchen towel and let rise in a warm place for 20 minutes. Knead into a smooth dough. Rinse and drain the raisins and currants. Remove the skin from the apples, remove the core and cut into fine cubes. Knead into the dough together with the raisins, currants and succade. Cover with a wet kitchen towel and let rest for 2 hours. In a saucepan or deep fryer form fat and heat to 175 °C. Scoop dough with two spoons and shape into a ball with floured hands. Bake in fat until done. Remove and drain. Sprinkle with powdered sugar.

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