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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