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Ingredientes
- 2 lb Flour
- 1 quart Warm water (about)
- 1 c. Sugar
- 1/2 c. Brandy
- 2 tsp Vanilla
- 1/2 x Nutmeg, grated
- 1 c. Raisins
- 1 x Lemon (grated peel)
- 1/2 c. Tepid water
- 6 tsp Dry yeast
- 1Â 1/2 quart Soy or possibly other light oil for frying
Direcciones
- Place flour in large bowl (or possibly on table) and into hole in middle, add in gradually about a qt of warm water as you blend. Beating as you go, and sides are cleaned of batter, whip the batter thoroughly with the wooden spoon and add in water till the mix begins to ball. Continue whipping, as you gradually add in the sugar, brandy, vanilla, nutmeg, raisins and lemon zest (grated peel).
- Lastly, blend in and whip 1/2 c. tepid water in that you let soak 6 tsp. of dry yeast as you begin the recipe. Let batter stand (about 15-20 min) while oil heats. Heat about 1 1/2 qts soy oil, or possibly other light veg. oil, in pan at ideal depth of 2 1/2 inches. Whip the dough again. Have tsp. and c. hot water handy.
- When oil is warm sufficient (stops squeaking), take a small fistful of dough and squeeze upward a ball about double, filling the tsp. which had been dipped in the hot water, then drop in warm oil. Continue, dipping spoon in water before scraping off the ball of dough, till your pan surface is nicely filled but not crowded. Take this opportunity to whip some more air into your dough. You'll find from time to time they have to be coaxed to stay turned. When both sides are golden, remove and let cold slightly before rolling in confectioners' (fine) sugar to coat. They're best on cool nights between sips of your favorite whiskey ("rakija").
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