Oliebollen - The No-Yeast Version.

Ingredients:
- 750 g self-raising flour, sifted
- 1 1/2 liters milk
- 100 g butter
- 100 g sugar
- 1/4 - 1/2 cup sultana, raisins and peel
- 1 apple, grated (eg Granny Smith)
- 1 egg
- 1 (330 -660 ml) bottle beer, preferably a dark ale or stout (I use Coopers stout here in Australia.)

Directions:
- Cream the butter and sugar.
- Add the remaining ingredients in batches, mixing well and adding the fruit last.
- The amounts are only guides- you are aiming for a thickish batter.
- Heat up the sunflower oil for deep frying and drop scant tablespoons worth of dough.
- Deep fry for about 5-7 minutes- they are self turning.
- If you are too generous with the amount the doughnuts sink to the bottom of the pot and stick.
- Not a good idea!
- Too small and they overcook.
- The aim is to have a golden doughnut that is cooked right through.