Make the dough

In a small saucepan, heat the milk and water to 45°C (115°F) with half of the sugar. Remove from the heat, and stir in the yeast. Set aside for 5 minutes until bubbles start showing on the surface.

In a medium sized bowl, sift together the flour, baking powder and salt. Set aside.

In a large bowl, whisk together the remaining sugar, and eggs until foamy. Add in the melted butter, vanilla, and orange zest, followed by the yeast mixture.

Pour the dry ingredients over the wet, and mix together with a wooden spoon until no large lumps remain. Add in your raisins, or other inclusions.

Cover with some cling film, and allow to prove in a warm place for 45min-1hr or until double in size and bubbly.

Fry the portzelky

When the dough is almost ready, heat your oil in a large pot until 180-185°C (360°F). Be careful to make sure that the oil doesn't get too hot or cool.

When the oil is the correct temperature, drop spoonfuls of the batter, 3-4 at a time, and fry for about 4 minutes (2 each side). Your portzelky may turn on their own, so keep an eye on them.

When they are a deep golden colour, remove with a slotted spoon and allow to drain on some paper towel lines plates.

Toss in caster sugar or shake in a bag of icing sugar to coat. Enjoy!