|All purpose flour||3 1⁄4 Cup (52 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped mixed candied fruits and peels||1⁄2 Cup (8 tbs)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
In a large bowl combine 2 cups of the flour and yeast.
In a saucepan heat milk, the 1/3 cup sugar, butter, and salt just till warm (115-120°), stirring constantly.
Stir in vanilla.
Add to dry ingredients; add eggs and egg yolks.
Bleat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in the remaining flour, raisins, and candied fruits and peels.
Cover; let rise till double (about 30 minutes).
Carefully drop batter by tablespoonfuls into deep hot fat (375°); fry about 3 minutes, turning to brown on all sides.
Drain well on paper toweling.
While warm, dust with a mixture of 1/2 cup sugar and ground cinnamon.