- 1 teaspoon [5 g] sugar
- 1/2 cup [125 mL] hot water
- 1 leveled tablespoon [15 mL] active dry yeast
- 1 cup [200 g] sugar
- 1/2 cup [115 g] shortening
- 1 cup [250 mL] raisins
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] baking powder
- 2 eggs, beaten
- 3 1/2 cups [875 mL] lukewarm water
- Flour
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- Preheat oven to 350°F [180°C].
- Mix together sugar, hot water and yeast; set aside for 10 minutes.
- Into a large bowl, beat together 1 cup [200 g] sugar, shortening, raisins, salt, baking powder, beaten eggs and lukewarm water.
- Mix in enough flour to get a dough that does not stick to your fingers.
- Set aside until doubled in bulk.
- Shape dough into small balls.
- Transfer balls into muffin tins; leave to rise.
- Bake into preheated oven, for 30 minutes.
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