Appelbeignets (Dutch apple donuts).

1/2 cup lukewarm water
1 teaspoon granulated sugar
2 packages dry active yeast
4 cups all-purpose flour
2 eggs
1/4 cup granulated sugar
2 cups milk
1 teaspoon salt
oil for deep frying

In cup stir 1 teaspoon of sugar into warm water. Sprinkle dry yeast on top and let sit for 10 minutes. The yeast should begin to foam or bubble if active, then stir.
Place flour in a large bowl and create a well in the middle of the flour. 
Add eggs, sugar and yeast mixture. 
Heat milk in a small pan until lukewarm, add half of milk to well.
Begin folding mixture until just moist.
Add the remaining warm milk and blend until smooth. 
Cover bowl with a damp cloth and place in a warm area to rise for 45 minutes to an hour or until doubled.
Heat oil in a deep fryer or a deep pan to 375°F.
After mixture has doubled stir in salt. 
Peel and core apples and slice into thick rounds. 
Dip each apple slice into the dough so that it is well-covered and careful place in oil. 
You should be able to do 4 to 5 apple slices at a time. 
When the bottom becomes golden brown, flip over to cook the top. 
Remove from oil and drain on paper towel lined plate.
When cooled enough to touch, sprinkle with powdered sugar and serve.
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