Traditional Oliebollen Dutch Doughnuts

Mix together flour, salt, and sugar in a large bowl. Make sure to sift the flour before adding it to ensure no lumps form when the dough is being made.

Dissolve the yeast in the warm milk. The warmth of the milk will activate the yeast, making your Oliebollen fluffy and light. Let the yeast solution rest for about 10 minutes until it becomes frothy.

Beat the eggs separately and then add it to the yeast and milk mixture.

Gradually add the wet mixture into the dry ingredients and continue to mix until a sticky dough forms. An important tip here is to add the liquid mixture gradually to the dry mixture to avoid any lumps.

Incorporate currants, raisins, apple, and cinnamon into the dough. Be sure to dice the apple into small cubes so they distribute evenly in the dough.

Cover the dough and let it rise in a warm area for about 1 hour. This will ensure the doughnuts puff up nicely.

Heat the vegetable oil in a deep frying pan. Using two spoons or an ice cream scoop, form balls of dough and carefully drop them into the hot oil. It's important not to overcrowd the pan as the oil temperature will decrease and the Oliebollen will not fry evenly.

Fry the dough until golden brown, then remove and drain well.

Let them cool slightly before giving them a generous dusting of powdered sugar.