Fried Puffs in Syrup (Fritelle di Chanuka)

2 envelopes active dry yeast
1 cup warm water
2 1/2 to 3 cups unbleached flour
1 teaspoon salt
2 teaspoons anise seeds
2 tablespoons olive oil
1 cup dark seedless raisins
1 cup olive or other vegetable oil
1 1/2 cups honey
2 tablespoons lemon juice

Dissolve the yeast in 1 cup of warm water.

Combine flour, salt, and anise seeds in a bowl. Gradually add the dissolved yeast and the olive oil, mixing until a rather soft dough is formed. Turn out onto a floured working surface. Knead for about 10 minutes, or until dough is smooth and elastic.

Spread the raisins over the working surface and knead the dough over them until they have all been incorporated into the dough. Shape into a ball, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in bulk.

With the palms of your hands, flatten down to about 1/2-inch thickness. Let rest, uncovered, for 15 minutes. With a sharp knife, cut into 36 diamonds.

Heat the oil in a deep saucepan and fry the diamonds, a few at a time, turning, until golden on both sides. Transfer to a paper towel to drain. Heat the honey in a saucepan with 2 tablespoons of lemon juice and boil for just 3 minutes. Arrange frittelle on a serving plate and pour hot honey over the.

Makes 3 dozen.