2 1/4 (or 1 pkg) active dry yeast
2 tsp sugar
1/2 cup warm water
2 large eggs
1 cup milk
1 tbs melted butter, cooled slightly
2 cups raisins, rinsed and tossed with 2 tbs flour
2 tbs sugar
1/2 tsp salt
2 tsp baking powder
approx. 3 1/2 cups all-purpose flour
canola oil for frying
Proof yeast by combining first three ingredients. Set aside until frothy. Whisk yeast together with the eggs, milk and melted butter. Mix in floured raisins.
In a large bowl, whisk together sugar, salt, baking powder and flour. Add to yeast mixture and combine with a fork to form a very heavy batter. Cover with a clean tea towel and set aside in a warm place for about 1 1/2 hours, or until mixture is doubled in bulk.
Heat oil in a heavy pot to 370F (use a candy thermometer). Drop batter by tablespoonfuls and fry until golden brown. (Tip: To prevent batter from sticking to spoon, dip spoon in hot oil before scooping batter). Remove from oil and drain on a paper towel-lined baking sheet. Dust with powdered sugar, toss in granulated sugar or glaze with doughnut glaze. Makes about 40.