To make yeast dough, stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Wash and dry raisins; chop finely.
Sift flour and salt into a large bowl; mix in raisins and candied peel.
Beat egg yolks and remaining sugar in a medium bowl.
Stir in yeast liquid.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes.
Place dough in a large oiled bowl.
Cover and let rise in a warm place 20 minutes.
Sprinkle a baking sheet with flour; set aside.
Knead risen dough lightly.
Shape into a long roll; cut into 32 equal pieces.
With floured hands, make a small mouse shape from each piece as illustrated.
To decorate, stick 2 almond halves in the heads for ears and 2 raisins for eyes.
Place mice on prepared baking sheet; let stand 15 minutes.
Heat oil in a deep-frying pan to 350°F (175°C).
Cook mice a few at a time.
After 2 minutes turn them with a slotted spoon and cook 2 minutes more or until golden brown all over.
Lift out with slotted spoon; drain on paper towels.
Make a small tail for each mouse from string.
Knot string, stick a wooden pick through the knot and use this to secure tail to mouse.
Sprinkle mice with powdered sugar; serve warm.
Be careful to remove tails and wooden picks before eating mice.