Raisin-Cinnamon YEAST Doughnuts
photo by Robert Dell
- Ready In:
- 3hrs 15mins
- Ingredients:
- 16
- Yields:
-
30 doughnuts
- Serves:
- 30
ingredients
-
pumpkin pie spice 4211
- 59.16 ml ground cinnamon
- 29.58 ml ground ginger
- 14.79 ml ground cloves
- 14.79 ml ground nutmeg
-
Dough
- 29.58 ml pumpkin pie spice, 4211
- 78.78 ml melted butter
- 118.29 ml honey
- 118.29 ml sugar
- 473.18 ml raisins (optional)
- 4.92 ml sugar
- 177.44 ml warm water (105 degrees f)
- 5 (35.43 g) package active dry yeast
- 236.59 ml whole milk
- 1656.13 ml flour, divided
- 4.92 ml sea salt
- 2 large eggs
directions
- 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.
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