Apple and raisin fritters (olie bollen)

Place flour, yeast, cinnamon and sugar in the bowl of a stand mixer. Beat together with a butterfly (beating) attachment on low speed. Slowly add the water and beat well until smooth and elastic. Cover with a damp towel and set aside to rest in a warm place for about 1 hour, or until doubled in size. Add the salt and lemon juice, apple, raisins and cranberries. Mix again and set aside to rest for a further 15 minutes.Fill a large, deep saucepan one-third full with oil and heat to 180ºC. Using two large spoons, take about ¼ cup dough and scrape off carefully into the hot oil. Spoon 2 more scoops of dough into the hot oil. Fry, turning occasionally, for 4-5 minutes or until brown and well cooked. Remove with a slotted spoon onto a plate lined with paper towel and set aside. Repeat with remaining dough.Dust with icing sugar to serve.Photography by Alan Benson