Frittelle - Freitole - Fritters

- 1 kg (2.2 lbs) all-purpose flour
- 300 g (10.5 oz) sugar
- 4 eggs
- 60 g (2.1 oz) fresh yeast
- 1 packet of vanilla sugar
- A little butter
- A little milk
- 1 small glass of brandy (or strong spirit)
- 10 g (0.35 oz) raisins
- Oil or lard for frying
- A pinch of salt
- Powdered sugar for dusting

PREPARATION:

In a bowl, crumble the yeast and dissolve it in three tablespoons of lukewarm milk, then leave it to rise.

Rinse the raisins and soak them in lukewarm water.

In another bowl, mix together the eggs, sugar, brandy, and vanilla sugar.
On a work surface, make a mound of flour and create a well in the center.
Add a pinch of salt, then pour in the egg mixture and the risen yeast.
​​​​​​​Mix everything together, gradually adding as much milk as needed to obtain a soft dough.

Finally, add the drained raisins and mix well until the dough is smooth and free of lumps.

Cover the dough with a kitchen towel and let it rise in a warm place until it doubles in volume.

When the dough has risen, use a spoon or your hands to shape small balls and fry them in hot deep oil until they turn golden brown.

Dust the fritule with powdered sugar before serving.
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