California Farm Donuts with Raisins

Name: California Farm Donuts with Raisins
Total time: 10800 s
Yield: 9 donuts, 2 people
Cuisine: American
Ingredients: 1 cup all purpose flour; 1 cup full milk; 1 Tbs molten butter; 1 Tsp dry yeast; 1 fresh farm egg; 1/4 cup raisins; 1/4 cup currants; 1 Tsp seasalt; Quart Peanut oil, paper towel and funnel to filter and reuse

Hobby Horseman @HobbyHorseman

California, United States

Easy family recipe, donuts served warm covered with powdered sugar. These are very fluffy, made from thin batter and dropped in hot oil from a large spoon, so they dont look like donuts, they look more like large donut holes.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

1 hour for the batter, 1/2 hour to cook

9 donuts, 2 people

1 cupall purpose flour
1 cupfull milk
1 Tbsmolten butter
1 Tspdry yeast
1fresh farm egg
1/4 cupraisins
1/4 cupcurrants
1 Tspseasalt
QuartPeanut oil, paper towel and funnel to filter and reuse
Equipment: doughmixer, wok or deep cast iron skillet for oil, collander to drain, funnel, paper towel to filter oil, handheld thermometer, large ladle
Cost: flour 35 cents, milk 25 cents, raisins 25 cents,currants 25 cents, oil 30 cents, makes 9 donuts, 15 cents each

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Steps

1 hour for the batter, 1/2 hour to cook

1

Make the batter. Melt the butter, warm the milk to body temperature, mix with egg, flour and yeast in doughmixer till batter is smooth, cover and let rise half an hour.
2

Cover the raisins and currants with boiling water, steep half an hour. Drain and dry. Add dried raisins, currants and Tsp salt to batter, mix till smooth, cover and let rise another 30 minutes. Heat oil to 375F degrees.
3

Ladle donut batter into hot oil with large serving spoon dipped in oil. Fry the donuts three at a time in 375F degree oil, 3 minutes each side.
4

Drain in collander and dust with powdered sugar. When oil has cooled, filter through paper towel in funnel for reuse. Enjoy.

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Hobby Horseman @HobbyHorseman

on December 31, 2022 00:17

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.