Raisin and Aleatico Fritters

On a flat work surface, pile the flour into a mound and hollow out a space in the middle of it, then put into the hollow 1/3 ounce of yeast, crumbled, the sugar, 3 1/3 tablespoons of Aleatico wine, the egg, the milk and a pinch of salt. Mix well. Form the dough into a ball, wrap it in plastic wrap and let it rise for about 45 minutes at 82°F.

Meanwhile, soak the raisins in 1 cup minus 3 tablespoons of Aleatico. After the dough has had time to rise, flatten and roll out the dough on a floured work surface. Dry the soaked raisins thoroughly and sprinkle them on the dough. Knead the dough again and shape it into a ball once more, brush it with the remaining Aleatico (2 tablespoons) and let it rest, covered, for another 60 minutes.

Then roll the dough out to 1 1/2 inch thick and, using 2 cookie cutters or pasta cutters (one 3 inches across and one 1 1/2 inches across) cut out 20 donut shapes, combining and rolling out the scraps. Place them on a baking sheet covered in parchment paper, cover the sheet with a tea towel and let them rise again for about 40 minutes, then fry them in plenty of oil at 340°F for 3-4 minutes, or until nicely golden on both sides. Drain them on paper towels, then dip them in sugar to coat them while still hot, and serve immediately.