Well-filled oliebollen

Rinse the currants and raisins under cold running water. Put them in a saucepan with 300 ml water and put them on low heat. Let them heat for 15 minutes in warm but not hot water. Drain in a colander.

Meanwhile, strain the flour over a mixing bowl and mix with the salt, egg, yeast and milk. Beat with a mixer to a smooth batter and continue to beat for another 5 minutes.

Cut the apple into quarters, remove the cores and grate the flesh with a coarse grater. Sprinkle the currants and raisins with 1 tbsp flour and shake. Because of this they do not sink down into the batter. Mix the currants, raisins, sucade, bigarreaux, apple and ginger with a large spoon through the batter. Rinse a clean tea towel under the tap and wring it out. Place the tea towel on the bowl and allow the batter to rise for at least 1 hour in a warm, draft-free place.

Heat the deep fryer to 180 ºC. Always dip 2 tablespoons in the hot oil, scoop heaps of batter and let it sink into the oil carefully. Do not bake more than 4 oliebollen at the same time, otherwise the pan may overflow. Turn them with a slotted spoon as soon as one side has risen and is golden brown. If you bake the oliebollen well, they almost automatically turn around. You use the skimmer to give the oliebollen the last push. Take them out of the pan and drain on kitchen paper. Sprinkle with icing sugar.