Ingredients
2 lb flour
1 qt hot water (about)
1 cup sugar
1/2 cup brandy
2 tsp vanilla
1/2 nutmeg, grated
1 cup raisins
1 lemon (grated peel)
1/2 cup tepid water
6 tsp dried yeast
1 1/2 qt soy or other light oil - for frying
Directions
Place flour in large bowl (or on table) and into hole in middle, add
gradually about a quart of hot water as you blend. Beating as you go,
and sides are cleaned of batter, whip the batter thoroughly with the
wooden spoon and add water until the mixture begins to ball. Continue
whipping, as you gradually add the sugar, brandy, vanilla, nutmeg,
raisins and lemon zest (grated peel).
Lastly, blend in and whip 1/2 cup tepid water in which you let soak 6
teaspoons of dried yeast as you begin the recipe. Let batter stand
(about 15-20 minutes) while oil heats. Heat about 1 1/2 quarts soy
oil, or other light cooking oil, in pan at ideal depth of 2 1/2
inches. Whip the dough again. Have teaspoon and cup warm water handy.
When oil is hot enough (stops squeaking), take a small fistful of
dough and squeeze upward a ball about double, filling the teaspoon
that had been dipped in the warm water, then drop in hot oil.
Continue, dipping spoon in water before scraping off the ball of
dough, until your pan surface is nicely filled but not crowded. Take
this opportunity to whip some more air into your dough. You'll find
from time to time they have to be coaxed to stay turned. When both
sides are golden brown, remove and let cool slightly before rolling
in confectioners' (fine) sugar to coat. They're best on cold nights
between sips of your favorite whiskey ("rakija").
Source: Pavica Palaric Bajlov "Our Favorite Recipes" St. Anthony
Croatian Catholic Church Typed for you by Karen Mintzias
Servings: 1 batch
Prsurate (Holiday Season Drop Doughnuts) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Holiday; Nut
The History of Recipes
We are able to read the history of meal recipes far back into antiquity, at least as far into history as early Egypt, and possibly even further than that. Interesting though that is, generally, these ancient cookbooks were just basic hieroglyphic recipes for preparing meals.
During the time of the Roman Empire a roman called Apicius created some scripts showing how to cook the recipes cooked by the Romans. In his works, he recounts how the roman meals were split into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient chefs made use of many spices, including a few that are still present in modern kitchens for example basil, fennel and dill. Over the following few hundred years, the powerful and rich strove to offer the most exotic banquets, and consequentially the best cooks and their recipe collections were greatly in demand. However, it was during the 1800s that cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and recording the recipes of their peers. The introduction of television gave us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Prsurate (Holiday Season Drop Doughnuts) recipe.
