Dalmatian Fritters - Fritule

Ingredients:

Serves 8 to 106 teaspoons (2 packets) dry yeast1/2 cup warm water1 cup plus a pinch granulated sugar7 cups all-purpose flour 2 cups hot water 1/2 cup plum brandy or brandy of choice 2 teaspoons vanilla 1/2 teaspoon grated nutmeg1 cup raisins grated rind of 1 lemon7 to 6 cups cooking oil for fryingpowdered sugarCooking InstructionsThey are often made in Croatia at Christmas Eve and on Good FridayMix the yeast with the warm water and a pinch of sugar and set aside to bubble and rise. Place flour in large bowl and make a well. Add hot water gradually and blend with a wooden spoon. Keep stirring until the dough begins to "ball.” Continue beating, as you gradually add the 1 cup sugar, the brandy, vanilla, nutmeg, raisins and lemon rind. Blend in the yeast mixture and then let the batter rest for 15 to 20 minutes while the cooking oil is heated up in a deep pot or fryer (the oil should be at least 2 1/2 inches deep).When the oil is hot enough (test by dropping in a small piece of the batter, it should sizzle, but not burn), drop the batter by well-rounded 1/2 tablespoon measures. You will have to dip the measuring spoon in water between spoonfuls of batter to clean it off. You may also have to coax the batter off the spoon. Do not overcrowd the frying pot. Ensure the fritters are turned so that all sides are golden. When browned, remove with a slotted spoon, cool slightly, and roll in powdered sugar. Arrange on serving platter.