Soak sultanas in warm water for about 20 minutes.
Melt fresh yeast in warm milk in a bowl and add 4 tablespoons of flour; stir accurately, cover and let it rise in a warm place. The dough must double.
Put the remaining flour, milk, egg and egg yolks, sugar, melted butter and a pinch of salt in a large bowl; add risen dough too. Stir very well and add pine nuts, sultanas squeezed of their soaking water and Grappa. Let mixture rise for about an hour.
Take the dough with a spoon and put in hot oil; fry over a gentle heat. When your fritters are well golden and swollen, take away from the oil with a skimming ladle and put them on absorbent kitchen paper to remove the excess of fat.
Arrange your fritters on a platter and sprinkle with icing sugar.
Serve warm.

Note

• - It's very difficult to have the real amount of the frying oil and icing sugar.
  So nutrition facts don't include these ingredients. If you want to include these ingredients, you have to add 100-150 kcal per 100 g of this dish.
• - We suggest to use extra virgin olive oil to fry
• - Don't eat fried food too many times; it isn't healthy food!

What's the right wine for " Fritters, Venetian-style " ?

Our suggestion is: don't serve any sweet wine with these cakes. There is liqueur Grappa in their dough.