125 grams (4.4 oz) flour
75 ml milk,warm
7 gram (0.25 oz) active dry yeast
20 grams (0.7 oz) butter, softened
15 grams (0.5 oz) sugar
1 teaspoon lemon zest
Pinch of salt
1 egg
20 grams (0.7 oz) raisins and currants or other dried fruits
1 heaping tablespoon of powdered sugar
1.Soak the raisins in some rum or warm water several hours before, preferably the night prior to the frying. Dissolve the yeast in the warm milk. Mix the flour, sugar and the lemon zest, and stir the milk and yeast mix carefully. Add the egg and the salt and stir the batter for several minutes until everything is nicely blended. Stir in the drained raisins. Cover and let rise until it doubled its volume, stir down and let rise again.
2.In the meantime, heat the oil in the fryer up to 190°C (375F). Place a plate with several paper towels to soak up the excess fat of the fried goods. Stir the batter down. Now use a large spoon or an ice cream scoop to scoop out a portion, drop it into the hot oil and fry for about four minutes on each side or until brown. It's important to gauge the temperature of your oil: too hot and the oil will scorch the outside but leave the inside of the balls uncooked.
3.Drain the balls on paper towels, then transfer onto a new plate and sprinkle with powdered sugar enjoy.
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