Fritule is actually a Croatian Christmas dessert! These are like little doughnuts. At Christmas time you’ll find a plate of fritule in every Croatian household.
125ml warm milk
1750ml all purpose flour
500ml boiling water (not too hot)
125ml rakija, plum brandy or other brandy (Croatian Brandy)
10ml vanilla sugar or vannila pod
2.5ml grated nutmeg or Cynamon
250ml raisins (optional)
Soak the raisin in the 2 Tbsp of brandy and a good splash of boiling water. When possible, try to leave them for a few hours to soak up the juices.
Lightly whisk the eggs, sugar, (pinch) salt, brandy, vannila, nutmeg or cynamon, raisin, and lemon rind. Mix in the rest of the milk, followed by the yeast mixture.
Mix the yeast with the warm milk and a pinch of sugar and set aside until risen and foamy. Place the flour in large bowl, forming a well. Add the hot water gradually and blend with a wooden spoon. Keep stirring until the dough begins to form a ball.
Blend in the yeast mixture and then let the batter rest for 15 to 20 minutes. Meanwhile heat the cooking oil in a deep pot or fryer (the oil should be at least 6 cm / 2 1/2″ deep).
When the oil is hot enough (test by dropping in a small piece of the batter, which should sizzle, but not burn), drop in the batter by well-rounded 1/2 tablespoon measures. You will have to dip the measuring spoon in water between spoonfuls of batter to clean it off. You may also have to coax the batter off the spoon.
Do not overcrowd the frying pot. Ensure the fritters are turned so that all sides are golden. When browned, transfer with a slotted spoon to paper towels, let cool slightly, then roll in powdered sugar.