2 cups raisins, re-hydrated in hot water and drained
pinch of salt
1/4 cup sugar
3 1/2 cups all purpose Gluten Free flour mix (see note)
1 teaspoon xanthan gum
1 teaspoon guar gum
oil for deep frying
Combine warm water, 1/2 Tbsp sugar and yeast. Allow to sit for 5 minutes or so, until it is frothy.
In a large measuring cup, add the margarine to the scalded milk (allowed to cool to lukewarm). Stir until margarine is melted. Add eggs and yeast mixture (make sure the milk has cooled, or you will end up cooking your eggs in it, you don't want that). Stir to blend.
In the bowl of a stand mixer, combine the flour, xanthan gum, guar gum, 1/4 cup sugar and salt. With the mixer on low speed, pour in the milk/egg mixture. Mix on medium speed for about 1 minute. Add in drained raisins, and stir until they are evenly distributed.
Place bowl in a draft-free warm place, and let rise until double in size (about 30 minutes for me).
In an electric frying pan, or a thick-bottomed pot, heat oil to 350 degrees F (USE A THERMOMETER, PLEASE).
Carefully drop about 1 Tbsp of dough into the hot oil (I use 2 tablespoons to scoop and push the dough gently into the oil, you don't want the oil to splash).
Fry until golden brown on each side.
Drain on paper towel lined cookie sheet. May be eaten as is, or dusted with confectioners' sugar. These are best eaten fresh, or warmed up slightly.
The flour blend is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/01/gluten-free-new-years-cookies-or-portzelky.html