Fried Sultana Balls
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , well beaten|
|Potato cooking water||2 1⁄2 Cup (40 tbs)|
|Active dry yeast/2 cakes compressed yeast||1⁄2 Ounce (2 Packages)|
|Water||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||7 Cup (112 tbs)|
|Currants||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
|Brown sugar||1 Tablespoon (Adjust Quantity As Needed)|
Cream shortening with sugar.
Add egg and potato water.
Use very warm water (105°F.to 115°F,) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Sprinkle dry yeast or crumble cake into water.
Let stand for a few minutes; then stir until dissolved.
Add to mixture.
Stir in flour with salt to make a rather stiff dough that can just about be beaten with a spoon.
Add currants and raisins; beat well.
Cover and let rise until double in bulk.
With floured hands, stir and shape into small balls.
Fry in hot deep fat (365°F.on a frying thermometer) until brown, about 2 to 4 minutes, turning once to brown both sides.