Prep 1 hr
Cook 2 hrs
This is a fried pastry that my Croatian relatives make for special occasions. My grandmother, then my mother only made them for Christmas, but I have had them at weddings and other special family events at some of my cousins' homes. This recipe uses raisins, but some people use dates, prunes or other dried fruit. When I was young, my mom made these on Christmas Eve, and everyone got to help. After we grew up, she switched and would make them on Christmas day after church. That way we would all still be able to pitch in to help AND most important...eat some while they were still hot.
- 2 eggs
- 1 teaspoon vegetable oil
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1⁄4 cup raisins
- 1 ounce Bourbon
- 10 cups flour
- 1 -2 cup warm water
- 1 cup warm water
- 1 tablespoon dry yeast
- Dissolve yeast in 1 cup of warm water until it starts to foam.
- Mix together eggs, oil, vanilla, salt and sugar.
- Alternately add flour and warm water a little at a time until mixture is the consistency of pancake batter.
- Add yeast water to flour mixture, stirring well.
- Add raisins and mix well.
- Let sit in warm place, covered until it rises fully, about 2 1/2 hours.
- Drop by tablespoons full into hot oil.
- Do not put too many at a time in oil.
- Remove from oil when they pop back up to the surface and are a light golden brown.
- Drain on paper towels.
- Roll in granulated sugar while still warm.