Ingredients:
300ml milk, scalded
3 tbsp butter, softened
100g sugar
1/2 tsp salt
1 packet active, dried, yeast
60ml lukewarm water
2 large eggs, beaten
1 tsp vanilla extract
4 tbsp rum or brandy
500g plain flour
100g raisins (or 1 apple, peeled, cored and chopped)
oil for deep frying
icing sugar for dusting
Method:
Combine the butter, milk and sugar in a large heat-proof bowl. Pour over the hot milk and stir until the butter and sugar have melted. Set aside to cool until lukewarm.
In a small bowl, dissolve the yeast in the lukewarm water and set aside.
When the milk mixture has cooled, add the yeast mixture, eggs and rum then beat well to combine. Gradually add the flour, mixing after each addition, until you get a smooth but slightly tacky dough. Add the raisins or apple chunks to this and mix until just incorporated.
Bring the dough together as a ball, place in a greased bowl, cover with a damp tea towel and set aside in a warm place until doubled in volume (about 80 minutes).
In the meantime, heat oil in a deep fryer to 180°C. When the dough has risen sufficiently, knock it back then take generously heaped tablespoons of the dough and drop into the hot oil. Fry until golden brown all over, turning half way through. When done, remove with a slotted spoon and drain on kitchen paper as you cook the next batch.
Whilst still warm roll in the icing sugar then allow to cool completely before serving.
Find more classic Pancake/Shrove Tuesday recipes here.
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