Italian Frittelle

• 2 active dry yeast pkts
• 1 cup warm water
• 2 cups flour up to 3 c
• 1 teaspoon salt
• 2 teaspoons anise seed
• 2 tablespoons olive oil
• 1 cup raisins Dark seedless
• 1 cup oil for frying
• 1 cup honey
• 2 tablespoons lemon juice

1. Dissolve yeast in warm water; combine flour, salt and anise seeds in a bowl; gradually add the yeast and olive oil, mixing until a rather soft dough is formed; turn out onto a floured board and knead for 10 minutes, until dough is smooth and elastic; scatter raisins over board and knead the dough over them until they have been incorporated; shape dough into a ball, cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in bulk; with the palms of your hands, flatten the dough down

active dry yeast, water, flour, salt, anise seed, olive oil, raisins, oil, honey, lemon juice

Taken from www.yummly.com/recipe/Italian-Frittelle-1662719 (may not work)