Sprinkle the yeast over 1/4 cup milk and stir to dissolve. Combine the flour and salt and add the remaining milk and the egg. Add the yeast mixture, currants, raisins and apple and mix well. Let stand in a warm place until doubled in bulk. Heat the oil for deep frying. Shape balls of the water with two metal spoons and drop them into the hot fat a few at a time. Deep fry for 8 minutes or until golden brown. Drain on paper towels. Serve them piled on a dish and sprinkled with powdered sugar. 20 doughnuts  |
