2 cups flour, all-purpose
1 / 4 sdt garam
1 sdm gula pasir
3/4 tsp dried yeast
8 oz water, lukewarm temperature
1 tbsp orange or lemon juice
1 tsp orange or lemon peel
rum soaked raisins (optional)
2 ons gula
Put the yeast in the water and set aside for 5 minutes.
Place the flour, salt and sugar in a bowl; mix together and after the yeast is ready, pour the water and yeast mixture into the bowl along with the juice and peel, and mix by hand until a very sticky dough forms (if using rum-soaked raisins, add them at this time). Cover with plastic wrap and let rise until at least doubled.
Place the oil into a deep pan (I used a wok) and heat to a medium high temperature.
Test the oil by dropping a tiny piece of dough into it: if it doesn't begin to fry right away, the oil is too cold; if the dough browns too quickly, lower the heat as the oil is too hot.
When the oil temperature is correct, take a piece of dough (it will be very sticky) and pull into a doughnut shape with a hole in the center.
Drop into the hot oil and continue to make more. It is helpful to have another person frying the doughnuts while one person is shaping them, as it just too difficult to do both things at once, since the dough is so sticky.
The frittelle will rise and cook quickly, so turn them as soon as they begin to brown on one side. Once they are cooked, remove them from the oil and place on paper-towel lined plate for a minute or two.
Dip the frittelle into the sugar and cover completely. Place on a serving plate. Best eaten the same day.