Grandma Höhrmann's roast balls

Ingredients for 1 servings:

• 500 g flour
• 125 g raisins
• ½ tsp salt
• 25 g yeast, fresh (or 1 sachet of dry yeast)
• 1 tsp sugar
• 375 ml milk, lukewarm
• 5 eggs
• 1 tsp lemon(s) – zest, grated
• Fat for the pan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

enough for about 20 pieces

Make a yeast dough from the ingredients. If using fresh yeast, first dissolve the yeast in lukewarm milk with a little sugar and let it rise for about 20 minutes. Then mix with the remaining ingredients except the raisins to form a tough dough (I always use the lemon zest from the bag, as untreated lemons are hard to find these days). Caution! This is a semi-liquid yeast dough that cannot be kneaded; instead, you need to stir it! Lastly, add the raisins so that they don’t get mixed up. The dough then needs to be covered and left to rise for another 25 minutes in a warm place. Bake the fried balls in a greased tart pan (pan with semicircular indentations), turning once. Spoon the batter into the pan. Be careful not to add too much, as the dough will still rise. Enjoy while still warm with sugar and/or cinnamon, applesauce, or something similar. You can also fill them like Berliners without the raisins. Tip: You can also soak the raisins in rum beforehand (I don’t do this because of the children).