1 1/2 quarts vegetable oil for frying
2 teaspoons dry white wine
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1/2 cup raisins
1/4 cup cocoa powder
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon lemon zest
1 teaspoon orange zest
1/2 teaspoon ground almonds
1/2 cup butter, softened
1 cup white sugar
1 egg
3 cups evaporated milk
1 teaspoon vanilla extract
1 quart vegetable oil for deep frying
1 cup vinegar
1 cup evaporated milk
1 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
Heat oil in a deep fryer to 350 degrees F (175 degrees C). Mix together flour, baking powder, baking soda and brown sugar. Set aside. Heat oil in another deep fryer to 350 degrees F (175 degrees C). Stir together brown sugar, raisins, cocoa and vanilla. Spread bread mixture in the bottom of the prepared pan.
Heat 1 cup of water in a small saucepan over medium heat. Bring to a boil. Boil for 2 minutes. Stir in pumpkin pie spice and lemon zest. Stirring constantly, bring to a boil and boil until thickened. Stir in flour mixture. Cook for 2 minutes to thicken.
Fry bread in deep fryer until golden brown. Drain on paper towels and serve warm. Drain on paper towels and serve cold.
Fry rolls in oil in 6 forks; drain on paper towels. Place rolls in foil-lined dish or foil-lined cookie sheet. Top with fruit and egg; remove foil to add fruit and egg. Dip with parchment paper and roll in whipped cream. Place seam side down in foil. Place on prepared cookie sheet; refrigerate at least 4 hours.
Fry rolls on paper towels until golden brown. Drain on paper towels. Drain on paper towels.
Place rolls on prepared cookie sheet and sprinkle with chopped walnuts. Frost with whipped cream and drizzle with water. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool before slicing.