Italian Frittelle

2 pkgs. active dry yeast
2-3 cups flour
2 tsp. anise seeds
1 cup dark, seedless raisins
1 1/2 cups honey
1 cup warm water
1 tsp. salt
2 tbsp. olive oil
1 cup oil for frying
2 tbsp. lemon juice

Dissolve yeast in 1 cup of warm water. Combine flour, salt, and anise seeds in a bowl. Gradually add the yeast and olive oil, mixing until a rather soft dough is formed. Turn out onto a floured board and knead for 10 minutes, until dough is smooth and elastic.

Scatter the raisins over the board and knead the dough over them until they have been incorporated. Shape dough 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 the dough down to 1/2� thickness. Let rest, uncovered, for 15 minutes. Use a sharp knife to cut the dough into 36 diamonds. Heat oil and fry the diamonds, a few at a time, turning until golden brown on both sides. Transfer to a paper towel to drain.

Heat honey with 2 tablespoons of lemon juice and boil for just 3 minutes. Arrange frittelle on a serving platter and pour the hot honey over them.

Makes 36.