Ingredients

• 8.45 floz (250 ml) milk
• 17.6 oz (500 g) plain flour
• 1.05 oz (30 g) fresh yeast
• 2.11 oz (60 g) caster sugar
• 1 pinch of salt
• 1/2 lemon, zested
• 2.11 oz (60 g) butter or margarine, cut into small pieces
• 4 eggs
• 3.52 oz (100 g) sultanas
• 42.26 floz (1.25 litres) vegetable oil
• 1-2 tbsp icing sugar

Directions

1. Slightly heat 75ml of milk in a saucepan. Sieve the flour into a bowl and press a small hollow into the middle. Crumble the yeast into the well and add 1 tbsp of sugar and the warm milk. Stir in some flour from the edge of the bowl, until it takes on a thick porridgey consistency. Cover and keep in a warm place for 15 to 20 mins. Heat the remaining milk in a saucepan and add the milk, 45g of sugar, the salt, lemon zest, butter, eggs and sultanas to the dough. Mix with the dough hook of a hand mixer for 4-5 mins. Cover and keep in a warm place for another 30-40 mins.
   Heat the oil in a medium-sized, high-sided pot. Cut a lump of dough with a teaspoon and push it into the hot oil with anther teaspoon. Cook about 8 pieces at a time until golden brown, then remove them with a slotted spoon and drain them on kitchen paper. Serve sprinkled with icing sugar.