Raisin-Cinnamon YEAST Doughnuts

""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."
photo by Robert Dell photo by Robert Dell
photo by Robert Dell
photo by Robert Dell photo by Robert Dell
photo by Robert Dell photo by Robert Dell
photo by Robert Dell photo by Robert Dell
Ready In:
3hrs 15mins
30 doughnuts




  • 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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