Venetian Carnival Fritters (Frittole Veneziane)

Ingredients for 6 persons:
400 gr. (14.10 oz) White Flour
100 gr. (3.52 oz) Raisins
1 Glass of Milk
1 Shot of Rum
30 gr (1.05 oz) Brewer's Yeast
1 Litre (34 fl oz) Oil for frying
100 gr. (3.52 oz) Icing Sugar
2 Eggs
1 Tablespoon Sugar
Salt

Rinse the raisins and put them to soak in lukewarm water.
Crumble the yeast into a cup and dissolve it with three tablespoons of just lukewarm water.
Sieve flour in a large bowl and mix with sugar and a pinch of salt, make a mountain and add the whole egg, rum and yeast dissolved.
Mix the ingredients together adding a lot of lukewarm milk, enough to get a thick batter. Drain the raisins and dry. Dust them with flour very slightly and mix it with the dough.
Cover the bowl with a lid and put the mixture to rise in a warm place until almost doubled in volume (it will take one/two hours, depending on place and season).
Heat frying pan with very abundant oil (so the "Frittole" can float freely without sticking) and, when it is hot (175°), pour batter by spoonfuls onto the hot oil (the right size is a teaspoon) trying not to fill the pan too.
When its time, turn over the fritters by looking at their surface and cook until dark golden brown. 

Dry them on a double sheet of kitchen paper, sprinkle with icing sugar using a sieve or sifter. 

Create a pyramid-shaped mound with them, on a dish covered with a round lace paper cake doily.