Portzelas (German Donuts)

Start the yeast by soaking it in the warm water (not more than 110 degerees) for 5 minutes. While the yeast is soaking combine the sugar, salt, nutmeg, shortening, milk in a large mixing bowl or the bowl of your standing mixer. Add the yeast mixture and 2 cups of the flour. Beat for 2 minutes in mixer with paddle attatchment, or with your hand mixer on med. speed until smooth. Add the remaining flour and beat 2 minutes more. Scrape batter down from beaters with a rubber scraper, and mix in raisins. Cover and let rest for 45 minutes. Heat your oil for frying to about 385 degrees. Drop heaping tablespoons of batter into the hot oil. Turn as soon as they rise to the surface and then again when one side is brown. Drain on paper towels. You can glaze them with a thin powdered sugar glaze or roll the warm donuts in granular sugar.