Dissolve the yeast in 3/4 cup of warm water.
Cream the butter until it is light, adding a little sugar at a time. Add the eggs 1 at a time and beat until lemon colored. Add warm milk and yeast. Add the flour 1/2- 3/4 cup at a time and beat well. This is where it becomes hard because of the consistency of the mix but it must be mixed well.
Let raise. Add raisins, shape into balls and let raise again. Fry in the shortening until golden brown and when cooled, sprinkle with powdered sugar.