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|Fresh yeast||3⁄4 Ounce (Compressed)|
|Warm milk||1⁄2 Pint|
|All purpose flour||1 Pound (Strong Plain Flour)|
|Eggs||2 , beaten|
|Mixed candied peel||1 Ounce, chopped|
|Dessert apple||1 Small, peeled, cored and finely chopped|
|Frying oil||2 Cup (32 tbs) (For Frying)|
|Superfine sugar||1 Tablespoon (For Dusting)|
Serving size: Complete recipe
Calories 6313 Calories from Fat 4294
% Daily Value*
Total Fat 464 g713.1%
Saturated Fat 87 g435.1%
Trans Fat 0 g
Cholesterol 447 mg
Sodium 2193.5 mg91.4%
Total Carbohydrates 431 g143.5%
Dietary Fiber 29.1 g116.5%
Sugars 56.7 g
Protein 73 g145.6%
Vitamin A 20% Vitamin C 226.9%
Calcium 52.4% Iron 146%
*Based on a 2000 Calorie diet
Sift flour and salt into a warmed bowl and form a well in the centre.
Pour in the yeast liquid, remaining milk and the beaten eggs.
Draw the ingredients together and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead in the currants, peel and apple.
Continue to knead until the dough is smooth and elastic.
Put into a bowl, cover with a damp cloth and leave in a warm place for 1 hour until doubled in size.
Heat the oil in a deep fryer to 375°F, or until hot enough to turn a cube of stale bread golden in 20-30 seconds.
Using a greased tablespoon, drop small balls of the mixture into the oil and fry for about 4 minutes until golden brown.
Remove and drain on kitchen paper.
Sprinkle with sugar before serving.