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Fried Sultana Balls

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Ingredients
  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)
  Salt 1 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Method: 
Fried

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