Fritole Veneziane

Begin by soaking the Raisins in the Grappa for at least 30 minutes to plump them. Drain the Raisins well before use, reserving the Grappa if desired for another purpose.

Gently warm the Whole milk until lukewarm (around 37°C). Crumble the Fresh yeast into the warm Whole milk along with a pinch of the Granulated sugar. Stir until the Fresh yeast is dissolved and let it sit for 5-10 minutes until foamy, indicating it is active.

In a large mixing bowl, combine the 00 flour, remaining Granulated sugar, Fine sea salt, Lemon zest, and Orange zest. Whisk to combine.