Be sure to soak your raisins in a golden or dark rum for at least 4 hours to rehydrate them so that they are nice and plump. Golden raisins are preferred but you can use what you have on hand. Once the raisins are close to ready, in a separate bowl add active dry yeast, lukewarm water, sugar, and one tablespoon of flour and set aside to bubble. Be sure your water is not over 110 degrees Fahrenheit so as not to overpower the yeast. In another bowl, prepare the remaining flour, warm water, sugar, and salt. Mix with a whisk until just incorporated and add in your yeast mixture and soaked raisins mixing once again just until incorporated. You may need more warm water or flour to achieve the right consistency, which is a bubbly very thick batter.

Let the dough sit covered in a warm space to rise until it has doubled in size, roughly around one hour. Deflate with a couple turns of a whisk by hand and then cover once more to rise until double in size again. This may take one to two hours.

Once your dough is ready, prepare a deep medium sized pot with vegetable oil for frying— making sure the oil is at least 350 degrees but not hotter than 370 degrees. You can test the oil with a small dollop of fried dough. It should take 30- 60 seconds to fry per side. With a cup of warm water, dip a large spoon into the water then use that same spoon to scoop a portion (about two tablespoons worth) of dough. This will help your dough from sticking to the silverware. Fill your pot with no more than 6 doughballs at a time so as not to overcrowd the oil. Fry on each side until golden brown, flipping in between. Remove with a sieve to drain the oil and place onto a tray with paper towels to soak up any excess grease. Toss in granulated sugar and let cool slightly before enjoying.