Croatian Mini Doughnuts with Raisins and Lemon

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These little golden puffs are the star of Croatian holidays, especially Christmas and Carnival season along the Dalmatian coast. The batter comes together in minutes with pantry staples, then gets deep-fried in bite-sized pillows studded with rum-soaked raisins and bright lemon zest. Finished with a snowy shower of powdered sugar, they vanish from the plate almost as fast as you can fry them.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 18 gSugar
• 7 gProtein
• 190 mgSodium
• 160 mgPotassium
• 80 mgCalcium
• 2.5 mgIron
• 3 mgVitamin C
• 65 mcgVitamin A

Ingredients

For the batter

• 1 1/2 cups (190 g) all-purpose flour
• 2 large eggs, room temperature
• 1/2 cup (120 ml) whole milk
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• Finely grated zest of 1 lemon
• 2 tablespoons white rum or grappa
• 1/4 cup (35 g) golden raisins
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract

For frying and finishing

• About 4 cups (1 L) neutral oil such as sunflower, for frying
• 1/2 cup (60 g) powdered sugar, for dusting
• Extra lemon zest, for garnish (optional)

Directions

1. Soak the raisins in the rum while you make the batter; if you have time, let them sit for 15 minutes so they plump up.
2. In a large bowl, whisk the eggs and granulated sugar until pale and slightly foamy, about 1 minute. Whisk in the milk, vanilla, lemon zest, and the rum from the raisins (reserve the raisins).
3. Sift the flour, baking powder, and salt over the wet mixture and stir gently with a wooden spoon just until no streaks of flour remain. The batter should be thick but still drop slowly from a spoon; if it's too stiff, add another tablespoon or two of milk.
4. Fold the soaked raisins into the batter and let it rest for 10 minutes while you heat the oil.
5. Pour the oil into a deep heavy saucepan or Dutch oven to a depth of about 2 inches and heat to 340 to 350°F (170 to 175°C), using a thermometer to monitor the temperature.
6. Using two teaspoons, drop walnut-sized mounds of batter into the hot oil, working in batches of 6 to 8 so the pan is not crowded. Fry, turning occasionally, until deeply golden brown on all sides, about 3 to 4 minutes total.
7. Lift the doughnuts out with a slotted spoon and drain on a plate lined with paper towels. Repeat with the remaining batter, letting the oil return to temperature between batches.
8. Sift powdered sugar generously over the warm doughnuts right before serving, and scatter a little extra lemon zest on top if you like. Serve immediately while still warm and pillowy.
9. Store any leftovers in a single layer (uncovered) and re-crisp in a 350°F oven for 3 to 4 minutes before serving; they will not be as airy as fresh.

Cook’s Notes

• Keep your oil at 340 to 350°F; too cool and the doughnuts absorb oil and turn greasy, too hot and they brown outside before the inside sets.
• Use two teaspoons (one to scoop, one to push) to drop the batter — it sticks less than a spoon and keeps the rounds uniform.
• Resting the batter for 10 minutes lets the flour hydrate and the baking powder start activating, which gives a lighter, puffier crumb.
• For an authentic Dalmatian touch, swap the rum for rakija (grape or herb-based) if you have it on hand.
• The batter can be made up to 1 hour ahead and kept covered at room temperature; give it a gentle stir before frying.

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