INGREDIENTS

INSTRUCTIONS

Place flour in large bowl (or on table) and into hole in middle, add
gradually about a quart of hot water as you blend. Beating as you go,
and sides are cleaned of batter, whip the batter thoroughly with the
wooden spoon and add water until the mixture begins to ball. Continue
whipping, as you gradually add the sugar, brandy, vanilla, nutmeg,
raisins and lemon zest (grated peel).  Lastly, blend in and whip 1/2
cup tepid water in which you let soak 6  teaspoons of dried yeast as
you begin the recipe. Let batter stand  (about 15-20 minutes) while oil
heats. Heat about 1 1/2 quarts soy  oil, or other light cooking oil, in
pan at ideal depth of 2 1/2  inches. Whip the dough again.  Have
teaspoon and cup warm water handy.  When oil is hot enough (stops
squeaking), take a small fistful of  dough and squeeze upward a ball
about double, filling the teaspoon  that had been dipped in the warm
water, then drop in hot oil.  Continue, dipping spoon in water before
scraping off the ball of  dough, until 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 brown, remove and let cool
slightly before rolling  in confectioners' (fine) sugar to coat.
They're best on cold nights  between sips of your favorite whiskey
("rakija").  Source: Pavica Palaric Bajlov "Our Favorite Recipes" St.
Anthony  Croatian Catholic Church Typed for you by Karen Mintzias  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 16521
Calories From Fat: 11661
Total Fat: 1319.7g
Cholesterol: 0mg
Sodium: 81.5mg
Potassium: 2525.9mg
Carbohydrates: 1038.1g
Fiber: 37.3g
Sugar: 302.3g
Protein: 108.7g