Old-Fashioned Dutch Doughnuts (Oliebollen)
Dutch New Year's doughnuts, known as oliebollen, are a sweet fried yeast dough pastry traditionally topped with confectioners' sugar.
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Instructions
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Start by mixing 1 teaspoon granulated sugar into 1/2 cup lukewarm water, then sprinkle 4 1/2 teaspoons instant dry yeast on top and let stand for 10 minutes until bubbly.
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Combine 4 cups all-purpose flour and 1/4 cup sugar in a large bowl, then add 2 large eggs and the yeast mixture to a well in the center.
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Warm 2 cups milk to lukewarm, then gradually add it to the flour mixture, mixing until a smooth, wet dough forms.
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Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.
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Stir 1 teaspoon salt into the risen dough.
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Preheat 8 cups vegetable oil to 350 F in a large, heavy-duty pot or deep fryer.
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Dip two tablespoons in the hot oil, then use them to form and drop small balls of dough into the oil, frying 6 at a time without crowding.
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Fry the oliebollen until golden brown on both sides, flipping as necessary, then drain them on paper towels.
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Dust the warm oliebollen with sifted confectioners' sugar and ground cinnamon before serving.