RAISIN DONUT RECIPES

Steps:

• Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
• Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
• Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.

Steps:

• Preheat oven to 325°F. Coat cake pop pan or 24 1 3/4-inch muffin cups with cooking spray.
• In a bowl combine the next five ingredients (through salt). In another bowl whisk together the next four ingredients (through oil). Add yogurt mixture to flour mixture; stir until combined. Stir in raisins. Spoon mixture by rounded tablespoon into prepared pan.
• Bake 12 minutes or until doughnut holes are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. Turn doughnut holes out of pan onto wire rack.
• Transfer doughnut holes to a gallon-size resealable plastic bag; sprinkle with granulated sugar and 1/4 teaspoon cinnamon. Seal bag; turn bag gently to coat.