Sift the flour in a bowl and make a hole in the Center. Add the crumbled yeast and Knead together with a little sugar, half of the milk and a little flour.
Leave to ferment the prior mass covered 15 minutes. Distribute the rest of the sugar with the rest of the milk at the edge of flour, Salt, the grated lemon and orange, eggs and butter into small pieces and knead everything together with the previous mass.
Leave to ferment 15 minutes. Put the raisins 2 minutes in hot water, drain and add along with the candied orange rind. Let the dough ferment 15 minutes. Heat the oil to 160 degrees.
With two floured spoons make small fritters with mass, introduce about six fritters in oil each time and FRY 10 minutes, until browned.
Turn them with a slotted spoon. Remove fritters from oil when they are fried and drain on absorbent paper.
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