Raisin-Cinnamon YEAST Doughnuts

READY IN: 3hrs 15mins




  • 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.