Yeast Doughnuts with Raisins

If making traditional carnival doughnuts seems too demanding, these yeast doughnuts are a great alternative. You wont need to worry about perfect rings or filling them.

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 100 g Raisins

  • 4 spoon Alcohol, Rum

  • 400 g Wheat flour, white, multi-purpose

  • 30 g Yeast, dry

  • 60 g Sugar, white

  • 260 ml Milk, whole milk

  • 0.25 teaspoons Salt, table

  • 1 piece Egg, fresh

  • 1 teaspoon Lemon zest, fresh

  • pieces Oil, vegetable oil, canola

  • 2 spoons Sugar, white

Steps

  1. Sort the raisins, wash them, and drain well. Place them in a small bowl and pour rum over them.

  2. Sift the flour into a bowl and make a well in the center. Crumble the yeast into the well and mix it smoothly with sugar, 100 ml of lukewarm milk, and one tablespoon of flour (taken from the total amount of flour). Sprinkle salt around the well. Cover the bowl with a clean kitchen towel and let the yeast rise in a warm place for 15 minutes.

  3. In a smaller bowl, mix the remaining milk, egg, and lemon zest with a hand whisk (or fork). Pour the mixture into the bowl with the flour. Knead all the ingredients into a smooth and pliable dough, beating it with a wooden spoon until bubbles start to form. If the dough is too thin, add a little more flour. Properly kneaded dough is elastic and does not stick to the spoon or the sides of the bowl. Cover the bowl with the kneaded dough again and place it in a warm spot for about 30 minutes to let the dough rise.

  4. Quickly knead the soaked raisins into the dough, then cover it again and let it rise for 20 minutes.

  5. Heat oil in a large pot to 180 ºC (if you don't have a thermometer, you can test the oil by dipping the handle of a wooden spoon into it. The oil is hot enough when bubbles form around the handle).

  6. Take a large soup spoon and dip it into the hot oil for a few seconds. Then scoop the risen dough with the spoon and place it into the oil. The dough will easily slide off the oiled spoon. Fry the doughnuts gradually. When they turn golden brown on one side, flip them and fry the other side. Repeat the process until all the dough is used.

  7. Remove the fried doughnuts from the oil with a slotted spoon and transfer them to a plate lined with paper towels. Let the excess oil drain.

  8. Serve the still-warm doughnuts on a large plate or platter, dust with powdered sugar, and serve.

Nutrition Information (Per 100g)

  • Calories: 324.84 kcal
  • Fat: 1.1 g
    • Saturated Fat: 0.27 g
  • Carbohydrates: 65.35 g
    • Sugars: 11.26 g
  • Protein: 8.51 g
  • Fiber: 2.88 g

Advice

Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut oil or good quality oil. Its best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, soak the lemon in hot water for a few minutes and wipe it well to remove the wax, which contains toxins. Instead of milk, you can use water. If desired, you can mix candied fruit into the dough.