Ingredients

• 1000g flour
• 500 ml milk
• 2 eggs
• 250g raisins/candied peel
• packet yeast
• ½ tsp salt
• sugar

Instructions

Dissolve the yeast in some lukewarm milk with sugar. Sift the flour into a bowl, sprinkle salt around the edge. Separate the egg whites and beat until stiff. Beat the rest of the milk through 500g flour until smooth. Add the yeast, then the beaten egg yolks and finally the stiffly beaten egg whites. Loosely fold in the raisins and let the batter rise covered in a warm place. Not too long, at most half an hour. The oil temperature is important: if the oil is not hot enough the dough will boil in the oil, too hot and you get hard balls. Scoop batter with an ice cream scoop or two spoons and carefully drop into the oil. Fry until golden brown (about 6 minutes). Drain on a plate. Make smaller balls for better results.