Fat Balls
2
packages instant dry yeast
4
cups warm milk
6 to
8 cups flour, divided
5
eggs
1-tablespoon
salt
1-cup
raisins
Dissolve
yeast in ½ cup of the milk. In large pan (12 quart size), put 4 cups of the
flour, making a hollow in center. Pour remaining warm milk and yeast milk
mixture into hollow with the eggs, salt and as much of the remaining flour as
you need to make a soft sticky, “stir-able” dough (this will not be stiff like
bread). Cover pan and let dough rise in warm place for about 2 hours. Stir
down, and add raisins, then drop tablespoonfuls of dough into hot oil, frying
until brown on both sides (first the dough drops down to the bottom; when it
comes back up to the surface the fat balls are done). While fat balls are still
warm, shake in a bag of powdered sugar and serve immediately.
Barb
Bakker