Put all ingredients except the deep-frying fat in a very large bowl, stir and let rise in a warm place for at least 1/2 hour.
Then heat the fat in the wicket pan. Besides, I still have a pot of already dissolved fat.
When the fat is really hot, put some batter into the hollows, but not completely, because the batter will also rise in the hollows.
Then quickly fill the wickets with raisins, plum jam, jam or whatever else you want. I would pour plum jam or jam with a piping nozzle, it`s faster and easier.
When the wickets are nice and brown on one side, turn them over with two forks. Always make sure that there is enough fat in the hollows.
The wickets are so delicious and very addicting. Today we plastered 60 pieces with eight people. You get 60 pieces from this recipe! I think that if the guests aren`t that hungry, 4-5 pieces per person would be enough!
The lemon soup with sago and egg whites goes very well with it, also according to Grandma Hilde`s way. The recipe is in my profile.
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