(Carnival fritters from Venice - Authentic Italian recipes)

25 g (1 oz) fresh yeast
200 ml ( 3/4 C) milk
200 g (7 oz) all-purpose flour
1 egg
3 egg yolks
55 g (2 oz) sugar
250 g (9 oz) unsalted butter
55 g (2 oz) pine nuts
55 g (2 oz) sultanas
Half a coffee cup of Grappa
Olive oil for frying
Icing sugar for dusting
Salt

Time:
preparation: 30 minutes
plus leavening time for dough
cooking: 30 minutes
Difficulty:
medium
Nutrition Facts (amount per serving):
Calories: 598 (kCal) 30 % GDA - 2502 (kJ)
Protein: 10.9 (g) 20 % GDA
Total fat: 43.7 (g) 61 % GDA
Total carbohydrate: 42.9 (g) 16 % GDA
Sugars: 17.3 (g) 19 % GDA

Soak sultanas in warm water for about 20 minutes.
Melt fresh yeast in warm milk in a bowl and add 4 tablespoons of flour; stir accurately, cover and let it rise in a warm place. The dough must double.
Put the remaining flour, milk, egg and egg yolks, sugar, melted butter and a pinch of salt in a large bowl; add risen dough too. Stir very well and add pine nuts, sultanas squeezed of their soaking water and Grappa. Let mixture rise for about an hour.
Take the dough with a spoon and put in hot oil; fry over a gentle heat. When your fritters are well golden and swollen, take away from the oil with a skimming ladle and put them on absorbent kitchen paper to remove the excess of fat.
Arrange your fritters on a platter and sprinkle with icing sugar.
Serve warm.

Note

- It's very difficult to have the real amount of the frying oil and icing sugar.
So nutrition facts don't include these ingredients. If you want to include these ingredients, you have to add 100-150 kcal per 100 g of this dish.
- We suggest to use extra virgin olive oil to fry
- Don't eat fried food too many times; it isn't healthy food!