Raisin Donuts
Add raisins to plain donut dough, let it rise, fry, and coat with sugar.
Ingredients
Plain doughnut dough ingredients A (refer to the original plain recipe)
to taste
Raisins
150 g
Plain doughnut dough ingredients B (excluding the shortening)
to taste
Vegetable shortening
to taste
Granulated sugar (for coating)
to taste
Instructions
1
Step 1
Combine all the plain doughnut dough ingredients A with 150 g of raisins and knead evenly until the center of the dough reaches 27°C. Transfer the dough to a steel bowl and place it in a proofing cabinet for approximately 90 minutes of bulk fermentation.
2
Step 2
Place all the plain doughnut dough ingredients B except the shortening in a mixer bowl. Add the fermented dough in several batches and mix at medium speed until it comes together, then add the shortening and continue mixing until the gluten develops.
3
Step 3
Roll the dough into a sheet approximately 1–1.5 cm thick, wrap it in plastic film, and let it rest for about 10 minutes. Cut out rings using a doughnut cutter, lightly brush the surface with flour, and arrange the rings on a flat tray for a final proof of 7 minutes.
4
Step 4
Fry the doughnuts in oil heated to 180°C until golden brown. Drain them thoroughly and immediately coat the surface with granulated sugar to taste.
