Instructions: Cover raisins with water in small pot and bring to a boil. Simmer for 5 minutes. Drain, reserving liquid. (This is an important step - it makes a tremendous difference in the taste.) Add 1/2 cup reserved raisin water to evaporated milk and warm to about 105 degrees. Dissolve yeast in warmed milk.

Add eggs, raisins and yeast mixture to flour, salt and oil. Stir thoroughly until Smooth. Batter should be very soft. Let rise, covered with a wet cloth until doubled - 1 to 2 hours. Drop by golf ball sized, or a little smaller balls into deep hot fat. Fry, turning once, until brown on both sides. Mine usually have spiky pieces on them although my Mother-in-laws turn out almost perfectly round. Drain well. I usually drop them in 2 or 3 brown paper bags inside each other and roll them around to drain them. Set on a paper towel lined plate and using a flour sifter,
sprinkle with powdered sugar or a mixture of cinnamon and sugar.

*Note: I usually use the raisin water to make up 1 1/4 cups powdered milk.

Dont
omit boiling the raisins - it makes the difference between a so-so tasting treat and a very good one.

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