Olliebollen

These are like little clouds of brioche dough, scented with lemon zest and cinnamon and studded with currants. Like so many Dutch specialties, they really deserve to be better known. Many thanks to my Dutch connections: Bonnie Slotnick, who supplied me with a couple of excellent Dutch baking books, from which this recipe is adapted, and Hans Polleman, who, with Bonnie, helpe