1. soak the raisins in grappa for one night.
Sift the flour into a large baking bowl and make an indentation in the center. Melt the yeast with 30 g sugar and 125 ml lukewarm milk. Pour the yeast milk into the bulge, mix with a little flour and leave in a warm place with the lid closed for 15 minutes.
Heat the remaining milk with 70 g sugar until lukewarm. Add the eggs, stir and add the butter 1 pinch of salt to the dampfl form. Knead with the dough hook to a smooth dough and with the lid closed . Rest for 4 hours.
Knead the raisins with the grappa into the dough. Heat the oil to 160 °C, dip a tablespoon into the hot fat and cut out dumplings. Bake them in the oil until golden brown. Repeat the process until the dough is used up. Mix sugar and cinnamon and turn the doughnuts to the other side. Serve hot.
Recommended wine: Baglio Florio Vergine Riserva Oro, a Marsala wine from Sicily.
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