1. Cover currants and raisins in hot water. Let stand for approximately half hours. Drain before using. Mix apples into raisin mixture.
2. Wet ingredients: sprinkle the yeast into the warm milk, stir gently. Let stand for roughly 5 minutes to dissolve—it should begin to froth. Add melted butter. Lightly beat the egg and add to wet ingredients.
3. Dry ingredients: sift the flour together with icing sugar into a large bowl.
4. Combine: slowly add the wet ingredients to the flour mixture. Mix into a smooth batter. Add the lemon juice and stir in thoroughly. Finally, add salt and fruit mixture and mix well.
5. Allow the mixture to stand for 30 minutes in a warm place to rise, until double in size. Use a bowl large enough to allow for growth. Cover with a clean, warm, damp tea towel.
6. Beat the dough and let rise again for 30 minutes.
7. After 20 minutes into the second rising time, begin heating oil on medium high heat. Use a heavy pan with a good amount of surface area and a fitted lid.** The oil needs to be a few inches (around 10 cm) deep.
8. Stir well once more and you can begin. Bring oil temperature to between 350^oF and 375^oF (175^oC to 190^oC). The oil does cool when batter is added to the pan. Use 2 metal spoons to drop scoops of dough into the hot oil balls. Do this with care not to splash and do not crowd the pan.
9. Fry the balls until golden brown, about 8 minutes. Use a slotted spoon to turn the balls so that each side is golden brown and then remove to a wire rack or paper towels to drain.
10. Use a sieve to dust with icing sugar. Eat them warm!

** Keep the lid near by. In case of fire, cover pan and turn off burner. Never attempt to move a pan of hot and/or burning oil—this is a major cause of house fires!

*** If the oil is not hot enough, the outside will be tough and the insides greasy.