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1 tsp yeast
1 cup lukewarm whole milk
2 ¼ cups flour
3 Tbsp sugar
½ tsp salt
Granulated or icing sugar for coating
¼ cup finely chopped candied peel
½ cup rum soaked raisins
(To make warm 1 cup rum in small pot, bring to a simmer, pour over raisins and let soak overnight. Drain.)Method
In a large bowl, sprinkle yeast over milk and let sit until foamy, about 5 min. In a separate bowl, stir together flour with sugar, and salt. Stir flour mixture into yeast and milk until a sticky dough forms. Stir in add-ins as desired. Cover with plastic wrap and let rise in a warm place for approx 2 hours, or until doubled in size. Heat 4 inches of oil in a deep pot to 350F. Dust hands with flour and pick up small pieces of the dough, dropping gently into hot oil. Do not crowd the pot. As fritelle brown, turn them once to allow sides to brown evenly, approximately 1-2 min per side. Remove using slotted spoon and toss in sugar. Place on rack to cool.