Traditional New Year's Cookies

Soak the raisins in warm water for an hour and drain while mixing the yeast part.
Wake up the yeast in the warm water and sugar, about 10 minutes or until spongy.
Whisk the eggs well in a large mixing bowl, then add the milk and butter. Add the yeast mixture and mix well.
If you plan to use raisins, coat the well-drained raisins with 2 cups of flour. This helps keep the raisins from popping out of the dough while rising and/or frying.
Add 3 cups of flour to the liquid ingredients. Incorporate the raisins/flour mixture into the dough.
Cover and let rise until doubled.

Heat a pot of oil to 350°.
Drop dough into hot oil with a tablespoon. Fill the surface of the oil with doughballs, but not so they stick together. Turn them when the bottom turns golden brown.
When both sides are golden brown, remove from oil to a paper towel lined pan.
Dust them with the sugar of choice. Our family used powdered sugar, my husband's used granulated sugar. My sister made doughnut glaze. Yum.
Eat warm with a mug of hot, black coffee.