Cinnamon Raisin Doughnuts
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Active dry yeast||1⁄4 Ounce (1 package)|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Tablespoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Fat||2 Cup (32 tbs) (for deep frying)|
|Ground cinnamon||1 Teaspoon|
Combine 1 cup flour and yeast.
Heat 1/4 cup sugar, milk, oil, and salt just till warm (115-120°); stir constantly.
Add to dry mixture; add eggs.
Beat at low speed of electric mixer 1/2 minute; scrape bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in raisins and remaining flour.
Cover; let rise till double (about 2 hours).
Drop by level tablespoonfuls into deep hot fat (375°).
Fry till golden, about 2 1/2 minutes; turn once.
Mix cinnamon and remaining sugar in bag.
Shake doughnuts in sugar mixture