Feb 8, 2009
Fritule (fritters) are doughnut-like Dalmatian treat with raisins, and since I was born, and grew up in Dalmatia they have a special place in my heart, and bring back fond memories. My kids prefer them to donuts, they put on a great disappearing act every time I make them.
Tons of recipes out there, but basic ingredients are the same. Instead of brandy, I use rum, just my preference.
For the starter:
1 packet/ ¼ oz/ 7g yeast
1 tbsp flour
1 tsp sugar
About 4 tbsp warm milk
Mix it all in a cup, and let it rise for a while
For the dough:
400g/ 2 2/3 cup flour
1 tsp salt
5 tbsp sugar, or less
1 packet / ¼ oz/ 7 g vanilla sugar
2 Tbsp spiced rum, or brandy
1 tbsp lemon rind
1 cup warm milk
About a cup of golden raisins, soaked previously
Put all the ingredients in a bowl, except for milk, then add the starter, and start mixing, gradually adding milk, until it’s all well combined, and starts separating form the wooden spoon or hand, if you prefer mixing with a hand. Add raisins, and mix them in, you can add raisins after rising too. Let it rise in a warm place, until it doubles, or triples really, in bulk.
In a pan, heat oil, not too hot, like medium low, and maintain it that way. Spoon out spoonfuls of dough, and slide it off the spoon with your fingers. You can also dip the spoon into some oil (not hot, in a cup) to get more round fritule, but I don’t do this, I like the edges they get by not using the oiled spoon, that’s my favorite part of fritule : )
Fry them for few minutes on each side, until golden brown, turning them over with a fork. Allow them to drain for a while on a paper towel, and then dust with powdered sugar.