Instructions: Crumble fresh yeast into a large bowl. Whisk in sugar and water until smooth.

Let stand 15 minutes, until foamy. If using dry yeast, mix granules with sugar and water and let stand until foamy, 5 to 10 minutes.

Whisk egg, oil and salt into yeast mixture. Stir in raisins. Stir in half the flour to make a sloppy batter. Work in enough of remaining flour to make a soft, sticky dough.

Turn out dough onto a lightly floured surface. Knead 5 minutes, until smooth and elastic, using the heel of your hand to stretch out the dough. Shape it into a ball. Wash, dry and oil the bowl. Place dough in the bowl and turn dough over so top is oiled. Cover with a dish towel; let rise at room temperature, away from drafts, until doubled in size, about 1 hour.

Punch down dough in the bowl, then shape it into a ball again. Cover and let rise again at room temperature, away from drafts, until doubled in size, about 1 hour.

Pour enough oil into a deep-fat fryer or Dutch oven to reach to a depth of about 3 inches. Slowly heat over moderate heat until oil registers 350 degrees F on a deep-fry/candy thermometer.

Punch down dough. With floured hands, pinch off an egg-size piece of dough.

Flatten into a disk, then toss it from hand to hand, pulling it out into a round the size of a bread plate. Place dough into a fry basket and lower basket into oil, or slip round into oil with a slotted spoon.

Fry round about 1 minute on each side, turning it with a slotted spoon. Round should puff up instantly. Remove from oil; drain on paper towels. Sprinkle with powdered sugar; serve immediately. -

Linda Collister and Anthony Blake - From the Portland Oregonian

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