Yeast donuts with raisins - for New Year's Eve, carnival or soul food moments .
I'm not a big fan of frying. I don't even have a fryer and you won't find any frying fat here either. But you can also do it without – without a deep fryer – theoretically without fat too. Just not with this recipe.
I hope you like raisins even when they are being fried.
Ingredients
1/2 l lukewarm milk
100 g of sugar
1/2 cube of fresh yeast
6 eggs
600-650 g of flour
100 g of raisins
sugar for rolling
edible gold decor (stars, sprinkles) at will
1 kg frying fat
Preparation
Mix milk and sugar. Crumble in the yeast, mix and leave to swell for about 5 minutes.
Add eggs and flour and stir. Stir in raisins. The dough is not as firm as ordinary yeast dough.
Cover and let the dough rise in a warm place for about 60 minutes.
Place the frying oil in a medium-sized saucepan and melt. As soon as the fat is hot enough (can be tested with a wooden skewer. If bubbles rise on the skewer, then the temperature is right) use two tablespoons to scoop out balls from the yeast dough and place in the fat. Fry until golden brown. Turn in between.
Remove the donuts from the fat, drain on paper towels and roll in the lukewarm sugar.
Stack the finished donuts on a plate and sprinkle with gold decoration
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