Ferden

• 1/4 lb. margarine (1 stick)
• 3/4 c. flour, sifted
• 1 tsp. salt
• 2 c. milk
• 6 eggs, separated
• 2 1/4 c. flour, sifted
• 1 1/2 c. raisins
• 1/4 c. sugar
• 1 tsp. cardamom
• 1 pkg. dry yeast
• 1/4 c. warm water
• 1 tsp. sugar

1. Melt magarine in heavy saucepan.
2. Add the smaller amount of flour and salt.
3. Add milk; cook until like custard.
4. Cool enough to be able to add egg yolks without cooking them; beat in one at a time.
5. Add raisins (soaked in water and drained), 1/4 cup sugar and cardamom.
6. Add yeast, dissolved in warm water, and 1 teaspoon sugar.
7. Add flour.
8. Beat egg whites with a pinch of salt until stiff; fold into mixture.
9. Let rise about 3 1/2 hours or to the top of the bowl.
10. Drop into deep fat (375u0b0) by teaspoonfuls; cook until brown.
11. Drain on paper toweling.
12. Roll in granulated sugar while still warm.
13. Best eaten when just fried and still warm.

margarine, flour, salt, milk, eggs, flour, raisins, sugar, cardamom, yeast, warm water, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=514902 (may not work)