Oliebollen

Oliebollen (meaning "oily balls"), a kind of Dutch doughnut, are a perennial favorite. They're generally served as a Christmas Eve or New Year's treat, with fried dough that is lavishly dusted with powdered sugar. They are often studded with candied fruit, raisins, or currants. Sometimes, you can top them with fruit filling in newer variants, but the aforementioned ingredients are the classic recipe.

Steps to make Oliebollen:

• Step 1. Dissolve the compacted yeast in the warm milk. Allow it a few minutes for dissolution.
• Step 2. In a large mixing basin, whisk the flour and salt. Cover the bowl and set aside the batter. Wait for it to double in size in a warm area. This will take around one hour.
• Step 3. Preheat the oil to 380 degrees F in a deep fryer or heavy wide pan (190 degrees C). Shape the dough into meatballs with two metal spoons. After that, gently drop them into the heated oil.
• Step 4. Sauté the balls for about 8 minutes, or until they become golden brown. Your doughnuts should be tender and free of grease. If the grease is not heated enough, the exterior will be rough.
• Step 5. On paper towels, drain the completed doughnuts and sprinkle them with confectioners' sugar. Serve them stacked high on a platter, with more powdered gelatin' sugar sprinkled on top. If possible, we suggest you eat them immediately.