RAISIN DONUTS RECIPES

Steps:

• Dissolve the yeast package with 1 teaspoon of sugar and ¼ cup warm water that's between 105°F and 110°F (40°C and 43°C)
• After about 10 minutes, the yeast should be bubbling. If it’s not, stop now and check your yeast. Add ¼ cup + 2 Tablespoons all purpose flour and ¼ cup + 2 Tablespoons warm water.
• Beat until smooth. Let this bubble again. Meanwhile, beat the eggs, sugar, oil and salt until light and fluffy. If you have a stand mixer, the whisk attachment is the thing to use. Add the yeast mixture when it’s ready along with the lemon rind, vanilla and 1 cup of flour.
• Switch to the dough hook or knead the remaining flour until it’s smooth. If you’re kneading by hand, it’s easiest to do this in a large bowl in the sink.
• Leave the dough to rise in an oiled bowl. If you’re using the Instant Pot, insert the wire rack and place the dough on a piece of oiled parchment paper that fills the inside of the pot with the lid set to Vent. Set the pot to the Yogurt setting on Low.
• While the dough is rising, get the filling ready. Take ½ cup of poppy seeds and pour boiling water over them to cover. Separately soak ½ cup of raisins in boiling water. Let sit for 30 minutes.
• Grind the poppy seeds in a blender along with ¼ cup of honey, 1 teaspoon of lemon rind, 1 egg white, and ½ cup of toasted almonds. Remove from the blender and add the soaked raisins. Adjust the sweetness and set aside until you’re ready to fill.
• Once it’s risen to twice its size, punch down the dough and start again.
• After it’s risen again, punch it down again and start to roll it out.
• Roll out the dough on a lightly floured surface. Cut out circles of dough with a cookie cutter.
• Press the dough slightly to thin in your hand. Fill with 1 teaspoon of filling and a few raisins leaving an edge. Seal with water and arrange on a cookie sheet to rise once again. Cover with a dish towel.
• Heat the oil in your deep fryer or a heavy pot with a candy/deep fryer thermometer. Slowly bring up the vegetable oil to 350°F.
• Seal the pampushy again if they've separated and drop into the hot oil until the edge browns. Flip.
• Drain on paper towels and dust with icing sugar.
• Smachnoho!

Steps:

• Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
• Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
• Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
• Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
• Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
• Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
• Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
• Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
• Drain the doughnuts on paper towels to absorb oil.
• In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.