|Sugar||25 Gram (2 Tablespoon)|
|Warm milk||300 Milliliter (1 1/4 Cup At 110Â°F / 43Â°C)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Raisins||50 Gram (1/3 Cup)|
|All purpose flour||500 Gram (3 1/3 Cup)|
|Chopped candied peel||100 Gram, finely chopped (2/3 Cup)|
|Split blanched almonds||32|
|Oil||2 Cup (32 tbs) (For Frying)|
|Powdered sugar||1 Tablespoon|
• To make yeast dough, stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
• Let stand 5 minutes or until the surface is frothy.
• Stir gently to moisten any dry particles remaining on top.
• Wash and dry raisins; chop finely.
• Sift flour and salt into a large bowl; mix in raisins and candied peel.
• Beat egg yolks and remaining sugar in a medium bowl.
• Stir in yeast liquid.
• Pour into flour mixture, combining to make a dough.
• On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes.
• Place dough in a large oiled bowl.
• Cover and let rise in a warm place 20 minutes.
• Sprinkle a baking sheet with flour; set aside.
• Knead risen dough lightly.
• Shape into a long roll; cut into 32 equal pieces.
• With floured hands, make a small mouse shape from each piece as illustrated.
• To decorate, stick 2 almond halves in the heads for ears and 2 raisins for eyes.
• Place mice on prepared baking sheet; let stand 15 minutes.
• Heat oil in a deep-frying pan to 350°F (175°C).
• Cook mice a few at a time.
• After 2 minutes turn them with a slotted spoon and cook 2 minutes more or until golden brown all over.
• Lift out with slotted spoon; drain on paper towels.
• Make a small tail for each mouse from string.
• Knot string, stick a wooden pick through the knot and use this to secure tail to mouse.
• Sprinkle mice with powdered sugar; serve warm.
• Be careful to remove tails and wooden picks before eating mice.