Dutch Raisin Doughnuts
|Sugar||100 Gram (1/2 Cup)|
|Warm milk||125 Milliliter (1/2 Cup, 110 Degree / 43 Degree)|
|Active dry yeast||3⁄4 Ounce (3 Packages)|
|All purpose flour||500 Gram (3 1/3 Cups)|
|Butter||75 Gram, softened (6 Tablespoons)|
|Lemon||1 , peel grated|
|Orange||1 , peel grated|
|Raisins||100 Gram (1/2 Cup, Generous)|
|Dried currants||50 Gram (1/3 Cup)|
|Hot water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Candied orange peel||75 Gram, finely chopped (1/2 Cup)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
In a medium bowl, beat butter, remaining sugar, eggs, lemon and orange peel.
Stir in yeast mixture; add to flour mixture, combining to make a stiff dough.
On a floured surface, knead dough a few minutes.
Cover and let rise in a warm place 15 minutes.
Simmer raisins and currants 2 minutes in a little hot water; drain.
Knead into dough with candied orange peel.
Let dough stand in a warm place 30 minutes.
Heat oil for frying to 320°F (160°C) in a deep-frying pan.
Using 2 floured tablespoons, form dough into small doughnuts.
Add about 6 doughnuts at a time to hot oil.
Fry about 10 minutes or until golden brown, turning halfway through cooking with a slotted spoon.
Lift out cooked doughnuts with slotted spoon; drain on paper towels.