Traditional Dutch Oliebollen

2 cups flour

2 teaspoons salt

½ egg, whipped

¾ cup lukewarm milk

1 ½ tablespoon dried yeast

⅓ cup currants

⅓ cup raisins

Oil or fat for frying

Powdered sugar

Cinnamon

Sieve the flour in a bowl and add the salt. Make a little hole in the flour and pour in the whipped egg and the lukewarm milk. Add yeast and stir until the batter is smooth. Beat and stir the batter with a spoon for a few more minutes until it falls in pieces from the spoon.

Rinse the currants and raisins, drain and mix into the batter. Put a towel over the bowl and let batter rise for about 1 hour.

Heat a deep fry pan to 340°F. Coat 2 tablespoons with oil, scoop generous balls of dough from the bowl and carefully slide them into the heated oil. Fry for about 5 minutes until golden brown. Put the Oliebollen in a large bowl to drain.

Sprinkle them with powdered sugar and cinnamon, and enjoy as you wait for the clock to strike midnight!