-
1
In a large bowl, dilute the yeast in about 1/2 cup of the warm water with a pinch of sugar and leave to rest until it froths.
-
2
Put the flour in a bowl and mix in the salt.
-
3
Pour in the yeast mixture and just enough of the remaining water to have a dough that holds together in a ball.
-
4
Knead vigorously for 10 minutes, until the dough is smooth, shiny, and elastic.
-
5
Add the raisins, if you like, and work them evenly into the dough.
-
6
Pour 1 tablespoon oil into the bowl and turn the dough around in it to grease it all over.
-
7
Cover the bowl with plastic wrap and leave in a warm place for about 2 hours, or until doubled in bulk.
-
8
Heat about 1 1/2 inches oil in a large pan or deep skillet until it sizzles when you throw in a piece of bread.
-
9
Punch down the dough and knead for 1/2 minute.
-
10
Oil your hands.
-
11
Take lumps the size of an egg and roll into balls.
-
12
Flatten each between your hands and make a hole in the middle with your finger.
-
13
Enlarge the hole by pulling out the dough to make a ring, or twirl it around your finger.
-
14
Lower the rings gently into the oil, a few at a time, and lower the heat to medium.
-
15
The dough will puff up at once.
-
16
Turn the rings over once, and cook until crisp and golden.
-
17
Drain on paper towels and serve sprinkled with confectioners sugar or accompanied by a bowl of honey.
