Steps
- Cover ⅓ cup of raisins with warm water and soak for several hours. Drain and let dry.
- Dissolve 2 teaspoons of active dry yeast in ½ cup of warm milk. Stir into 1 cup of all-purpose flour and 1 pinch of lemon zest.
- Mix in 1 pinch of salt, 1 egg, and 1 tablespoon of softened unsalted butter until smooth. Add the raisins, cover, and let double.
- Heat 2in / 5cm of sunflower oil to 350°F / 175°C in a deep saucepan. Drop in scoops of batter and fry in batches for about 4 minutes per side, until brown.
- Drain on paper towels and dust with icing sugar.