Fritole Venetienna

Soak the raisins in grappa for one night.

Sift flour into a large baking bowl and press a bulge in the center.

Mix the yeast with the sugar (1) and half of the lukewarm milk. Pour the yeast milk into the bulge, cover with a little flour and leave in a warm place with the lid closed for fifteen minutes.

Warm the remaining milk with sugar (2) until lukewarm. Add eggs, mix well, to steam form. Mix with the dough hook to a smooth dough, add the soft butter and salt, knead and rest for four hours with the lid closed.

Briefly knead the dough repeatedly, fold in the raisins with the grappa.

Heat the oil, or clarified butter, to 160 °C, dip a tablespoon into the hot fat and cut out gnocchi. Bake them in the fat until golden brown. Repeat the process until the dough is used up.

Turn the doughnuts in the sugar(3)-cinnamon mixture on the other side. Serve while still hot.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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