Schmalznudeln, Bavarian raisin doughnuts

Ingredients

• 250 g of flour, plus some for dusting the work surface
• 1/2 cup of fresh yeast (21g)
• A little warm milk
• 2 tablespoons of sugar
• 50 g of melted butter
• 2 eggs, with the whites and yolks separated
• A pinch of salt
• grape
• oil or lard for frying
• Cinnamon-flavored sugar for sprinkling

Make sure all the ingredients are at room temperature. Sift the flour into a large mixing bowl, make a well in the center, add the yeast and 4 tablespoons of warm milk and sugar; mix until combined, cover, and let rise.

While doing this, whisk together the egg yolks and melted butter until light and fluffy, then add the salt.

Combine the risen dough and this mixture with a little flour, and mix in a large bowl until the dough comes together and forms bubbles.

Incorporate the grapes and beaten egg whites until stiff peaks form, then let the dough rise until it has doubled in size.

Using a spoon, detach small pieces and place them on a floured board. Cover with a dishcloth and let rise for 30 minutes in a warm place.

Fry them in hot oil, turning once.

Drain them, sprinkle with cinnamon-sugar, and serve immediately.