A HALF-TIME SNACK: CROATIAN DOUGHNUTS

MAKES 20 INGREDIENTS l 7g active dry yeast l 1 tsp sugar l 960g plain flour l 1 tsp salt l 145g raisins l 60g chopped walnuts l 1 grated apple l 2 tsp lemon zest l 750ml warm water l 750ml vegetable oil l Icing sugar

METHOD: Dissolve yeast and sugar in 230ml warm water. When it foams, pour into bowl and add flour, salt, raisins, walnuts, apple and zest, and mix well.

Slowly add rest of the water until it forms the consistency of cake batter. Cover with cling film and leave in a warm place to rise for an hour or until doubled in size. In a large, heavy- bottomed saucepan, heat vegetable oil to 190c — a crumb of bread dropped in should sizzle and float to the top.

Carefully drop tablespoons of batter into oil in batches and fry until golden, flipping over to brown both sides.

Remove with a slotted spoon, drain off excess oil and dust with icing sugar.