Water, the lard and salt are put to boil in a saucepan. Remove from heat, pour the flour immediately and at once, and stir with a mixer until dough becomes a ball and is separated from the walls of the pot. The first egg is placed immediately, mix the dough and leave to cool. To become soft, then put his eggs, one at a time, stirring with a mixer until shine. If after the third egg dough hangs agitators and form tips, do not put the fourth egg. Finally put the raisins (optional). The fat is heated in a deep pot (or use a deep fryer), with two spoons is taken from the dough and fry for about 1 minute on each side, then turns to for 1 minute more. Krapfenite inflate true only after the face once. Reach 4-5 times its original volume. Immediately sprinkle with sugar. * There are about 25 krapfeni (small). * In the dough no sugar. Sweet comes from raisins and sprinkled sugar. * The oil in any case should not be very hot. Half of the capacity of the stove is sufficient (165 C).