Apple-cinnamon oliebollen

Dissolve the yeast in the lukewarm milk and let it stand for 10 minutes.

Peel the apples, remove the cores and cut into cubes.

In a large bowl, combine the flour, brown sugar, cinnamon, and a pinch of sea salt. Gradually whisk in the milk and yeast mixture until smooth. Add the egg and finally fold in the diced apple.

Cover the bowl and let it rise in a warm place for 1 hour, until the batter has doubled in volume.

Heat a pan of oil or a deep fryer to 180°C (350°F). Using two spoons or an ice cream scoop, scoop nice balls of batter directly into the hot oil. It's helpful to dip the spoon in the oil briefly before scooping, so the batter slides off easily.

Fry the oliebollen for about 5 minutes, turning them halfway through. Drain on paper towels and serve with a dusting of powdered sugar.