Portzeln (New Year'S Fritters)

• 1 c. milk, scalded and cooled
• 1 c. cream (lukewarm)
• 2 tsp. salt
• 1/4 c. sugar
• 1/2 c. lukewarm water
• 1 pkg. yeast
• 5 eggs
• 3 c. plumped raisins
• 6 c. flour

1. Sprinkle yeast over water; stir.
2. Let stand until bubbly.
3. In a large bowl, beat eggs until frothy.
4. Add sugar and continue beating until thick and lemon-colored.
5. Add cooled milk-cream and yeast mixture.
6. Gradually add flour, beating well after each addition. Stir in raisins.
7. Cover bowl and let rise.
8. Stir dough down with a large spoon.
9. Let rise again.
10. Drop batter by tablespoonfuls into hot oil (375u0b0).
11. Fry until lightly browned; turn over and brown other side.
12. (They often turn over on their own; hence "portzeln", tumblers.)
13. Roll them in sugar or serve them with sugar on the side.

milk, cream, salt, sugar, water, yeast, eggs, plumped raisins, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536317 (may not work)