Sultana Zeppole

Stir together the sultanas and wine. cover and leave to stand for at least 1 hour.

Drain the sultanas and toss them with the tablespoon of flour.

Heat half the milk until warm, but not hot. Add 1 teaspoon of sugar and stir. Add the yeast and set aside for 10 minutes until frothy.

Combine the flour, salt, and sugar in a mixing bowl. Gently stir in the egg and sultanas.

Add the yeast mixture and stir until just combined. If the mixture is too dry (it should be sticky) add more milk as needed. Cover the bowl with cling film and leave in a warm place for 1-2 hours until risen.

Sift a light dusting of flour over the top of the risen batter.

Heat the oil in a wide heavy-based pan about 8cm|3" deep.

Using two large spoons, shape the batter into golf ball size scoops and gently place, a few at a time into the hot oil. Cook, turning once until deep golden brown. Drain on absorbent kitchen paper.