Ingredients
ServingsOriginal: Serves 8
- Flour400 g
- Milk, warm250 ml
- Dry yeast7 g
- Eggs2
- Sugar80 g
- Raisins150 g
- Rakija or rum3 tbsp
- Lemon zest1
- Orange zest1
- Vanilla1 tsp
- Oil for frying1 l
- Icing sugar50 g
- Salt1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Soak the raisins in the rakija for twenty minutes, so they swell and give up their aroma.
Dissolve the yeast in the warm milk with a spoon of sugar and leave it until it foams.
Beat the eggs with the remaining sugar, the zests, vanilla and salt.
Combine with the yeast mixture and the flour and whisk to a smooth loose batter.
Stir in the raisins with their rakija and let the batter rise an hour somewhere warm.
Heat the oil to 170 °C and drop the batter in with two teaspoons, shaping irregular balls.
Fry three minutes, turning them, to a deep gold, and dust them with icing sugar while hot.
