Donut Balls

• 2 1/4 cup (563ml) Vecchio Molino 00 Farina
• 1 cup (250ml) 2% Whole Milk
• 1 Large Egg
• 20 g Active Dry Yeast
• 2 Granny Smith Apples – unpeeled cored and fine slice
• 3/4 cup (188ml) Dried Raisins
• 3/4 cup (188ml) Dried Currants
• 1 cup (250ml) Confectioner’s Sugar
• 2L Vegetable Oil
• 1 tsp. (4ml) Fine Sea Salt
Gently heat milk, dissolve yeast in milk, add flour, salt and egg, whisk until combined
Fold apples, raisins and currants into dough, cover with damp towel
Place in a warm location to proof, allow dough to double in size
Pre-Heat vegetable oil in Deep Fryer until it reaches 375°F (190°C)
Carefully lower tablespoon-sized portions into hot oil, repeat without crowding
Turn dough when golden brown on one side, when evenly browned drain on paper towel
Pat gently to remove any excess oil, finish with confectioner’s sugar
Open drop down