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Delicious light & airy, Yeast donuts with Sultanas, Currants & Apples added.
Traditionally eaten by Dutch people on New Years Eve.
USE LARGE SAUCEPAN OR BASIN (as mixture will rise considerably)
ADD FLOUR & SALT
MAKE A WELL IN FLOUR
ADD DRY YEAST TO WELL
ADD WARM MILK SLOWLY TO DISSOLVE YEAST
ADD BEATEN EGG
WORK IN MILK TO FORM SMOOTH DOUGH.
STIR IN FRUIT.
COVER WITH TEA TOWEL & LEAVE TO RISE IN WARM PLACE FOR AT LEAST 1 HR.
COOK SPOONFULS IN HOT OIL.
SPRINKLE WITH ICING SUGAR.
Best eaten the day they are made or even better as they are made.
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