b"Dutch OliebollenMakes 12-15 I always make these for New Year's Evewhich is a Dutch tradition, carried over to my South African 280g all-purpose flour family of Dutch descent, and now on to New (2 1/ 4cups) Zealand!1 tsp salt Activate yeast2 1/ 4tsp active dry yeast Warm the milk, stir in sugar and yeast, let sit until foamy (510 minutes).250ml warm milk (full-fat) Make the batter1 large free-range egg Sift flour and salt into a large bowl. Add yeast mixture and egg, mix until smooth. Fold in raisins, 3/ 4cup raisins or sultanas,currants, chopped apple, and orange rind.soaked and drainedFirst rise3/ 4cup dried currantsCover and let rise in a warm spot for about 1 hour, (optional) until doubled.1 medium NZ appleHeat oil(Granny Smith), peeled andHeat oil to 190C in a deep fryer or heavy pot.finely chopped1 tbsp Chelsea white sugar Shape and fryDrop spoonfuls of dough into hot oil, fry for 68 Finely grated rind of 1 NZminutes, turning occasionally.orange Drain and serveVegetable oil, for deep- Drain on paper towels, dust generously with icing frying sugar.Icing sugar, for dusting165"