Prep 3 hrs
Cook 15 mins
"This recipe is intended to make a real good doughnut I remembered from my youth. The original baker has passed away 30 years ago and I've designed this doughnut to reflect his doughnuts." I also hereby grant myself permission to post this recipe to wikibooks as I already donated it to the public domain.
pumpkin pie spice 4211
- 4 tablespoons ground cinnamon
- 2 tablespoons ground ginger
- 1 tablespoon ground cloves
- 1 tablespoon ground nutmeg
- 2 tablespoons pumpkin pie spice, 4211
- 1⁄3 cup melted butter
- 1⁄2 cup honey
- 1⁄2 cup sugar
- 2 cups raisins (optional)
- 1 teaspoon sugar
- 3⁄4 cup warm water (105 degrees f)
- 5 (1/4 ounce) packages active dry yeast
- 1 cup whole milk
- 7 cups flour, divided
- 1 teaspoon sea salt
- 2 large eggs
- mix the spice ingredients well and store in an airtight container (small mason jar).
- start proofing the yeast by adding the tsp sugar to the water and stir until disolved. add all 5 packs of yeast and stir again. yeast is ready when you get 1/2 inch of foam on top of it.
- put milk (from fridge) into microwave on high for 1 minute (105 to 110 deg f). put eggs in bowl, add 1/2 cup sugar, milk, yeast mixture, and honey.
- add 4 cups flour, raisins, salt, and pumpkin pie spice 4211.
- add rest of flour and then add melted butter.
- start mixer slowly until it's completely mixed together, you may need to stop the mixer periodically to scrape the bowl and get the dry ingredients to mix in right.
- once the dough is mixed, turn the dough hook to high for about 2 minutes to properly knead it. the finished dough should be fairly soft but stiff (when checked with a floured hand).
- place 2 boards 1/2 inch thick on the table to help roll out the thickness.
- Roll onto a floured surface using the 1/2 inch boards as a guide.
- cut into 3 inch squares or use a hex doughnut cutter to get shaped doughnuts. place on pans with parchment paper and let raise until at least doubled in thickness.
- bake at 425f degrees for 20 minutes or until golden brown.
- holes 10 minutes.
- glaze them with your favorite glaze while hot or frosting when cooled down.