Fritule (Croatian Rum and Citrus Doughnuts)

Fritule are small, pillowy Dalmatian doughnuts studded with raisins and lemon zest, traditionally fried around the holidays. They’re gone in a few bites and worth making any time of year.

Ingredients

• 2 cups (250g) all-purpose flour
• 2 tablespoons sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup milk, warmed
• 2 tablespoons rum
• Zest of 1 lemon
• 1/3 cup raisins
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. Activate the yeast
   Whisk the warm milk with a pinch of the sugar and the yeast. Let sit for 5-10 minutes, until foamy.
2. Mix the batter
   In a large bowl, whisk flour, remaining sugar, and salt. Add the eggs, yeast mixture, rum, and lemon zest, and beat into a thick, smooth batter. Fold in the raisins.
3. Let it rise
   Cover the bowl and let the batter rise in a warm spot for about 1 hour, until puffy and bubbling.
4. Fry the doughnuts
   Heat about 2 inches of oil to 350°F. Drop tablespoons of batter into the oil and fry, turning once, until golden brown all over, about 3 minutes.
5. Drain and dust
   Lift onto paper towels to drain, then dust generously with powdered sugar while still warm.

Fritule are best eaten the same day, still faintly warm.