Warm the milk lukewarm. Put the flour in a bowl and make a depression in the middle. Crumble the yeast and dissolve it in about 100 ml of the milk. Mix with 1 tbsp. too cker and some flour from the edge to a pre-dough.
Leave in a warm place for about 15 minutes. Wash the raisins and dab dry.
Add butter, 80 g sugar, vanilla sugar, eggs, remaining milk and 1 pinch of salt to the pre-dough. Mix everything with the kneading hooks of the hand mixer to one.
Knead the smooth dough. At the end knead raisins. Cover the dough and let it rest in a warm place for another 45 minutes.
Heat the oil in a deep fryer or a high pot to approx. 175 °C. Knead the dough again. Cut off balls with a tablespoon, put them into the hot fat in portions and bake until golden all around.
Lift it out and let it drip off on kitchen paper. Mix cinnamon and 100 g sugar. Turn the prillettes while still hot. Drink tip: Coffee with milk.