Deutsche Donuts (German Doughnuts)

I come from German heritage which is probably why I especially like looking through German recipes. I have modified this recipe slightly from an old German cookbook. It called for scalded milk which used to be done to kill bacteria in milk, and yeast cakes which translates to using dry active yeast. Preparation time includes the time for the dough to rise. These are quite easy to make and my kids really liked them. Enjoy!

• Ready In: 1 hr 25 mins
• Yields: 30 doughnuts

Ingredients

• 1 (1/4ounce) package dry active yeast
• 1⁄4 cup  slightly warm water (not hot!)
• 2  cups milk, divided
• 5  cups flour, divided
• 1  tablespoon butter, room temperature
• 2  tablespoons white sugar
• 2  eggs
• 1  teaspoon salt
• 1  cup seedless raisin
•  vegetable oil (for frying)
•  powdered sugar, for decoration (icing sugar)

Directions

1. In a medium bowl, dissolve yeast in water. Add 1 cup milk and 1 cup flour. Cover and let rise for 30 minutes.
2. In a large bowl, cream butter and sugar together with a fork. Then mix in the eggs, one at a time.
3. Add in flour, salt, raisins, yeast mixture and milk. Stir until completely blended. I used a rubber spatula to scrape down the sides of the bowl.
4. Cover and let rise for 30 minutes.
5. Heat oil to 375°F.
6. Drop batter by the tablespoon into the hot oil. I used 2 spoons to help scoop the batter out of one with the other. When one side of the doughnut is browned, flip over and cook on other side.
7. Set doughnuts on paper towels to drain. After placing on serving plate, sprinkle with powdered sugar.