2 pkgs. dry yeast (or equivalent)
1/2 cup sugar
1/4 cup cream
1/4 cup (1/2 stick) butter
1/4 cup water
3/4 cup milk
1 1/2 tsp. salt
3 eggs
1 cup raisins
3 1/2 cups all-purpose flour

Dissolve yeast and sugar in warm water; add warmed milk, butter and cream. Add salt and beaten eggs, then flour and floured raisins. Let rise 30 minutes to 1 hour and fry in hot fat. Drop by tablespoons in hot fat. Drain on paper towels and glaze after they have cooled.

Makes 5 dozen.

Submitted by: Karen Bennett