Recipe

English Raisin-stuffed Doughnuts

California raisins and marmalade stuff these raised doughnuts.

Details

Yields 2 dozen doughnuts
Serves:
Serving size: servings

INGREDIENTS

1-1/2 c. California raisins
1/4 c. orange marmalade
1 package active dry yeast
1/4 c. warm water (110°F to 115°F)
3/4 c. milk
1/4 c. sugar
1 tbsp. butter
1 tsp. salt
1/4 tsp. mace nutmeg
1 egg, beaten
3 to 3-1/2 cups flour

Oil for deep frying
Powdered sugar

PROCEDURE

Mix together raisins and marmalade; set aside. Dissolve yeast in warm water. Set aside. Scald milk; stir in sugar, butter, salt and mace. Cool to lukewarm. Combine milk mixture with yeast and egg. Mix in 3 cups flour. Knead dough on floured board, using additional 1/2 cup flour if necessary, until smooth and satiny, about 5 minutes. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 1 1/2 hours.

Punch down and cut dough into 24 equal pieces. With fingers, stretch each piece to 3-inch round. Place rounded teaspoon of raisin-jam in center. Pinch edges together, being sure to enclose raisins completely. Smooth and roll into ball. Place slightly apart on greased baking sheet. Cover and let rise in warm place until doubled, about 1 1/2 hours.

Fry several doughnuts at a time in hot oil (370°F) until golden brown, turning several times as they rise to the surface. Drain on paper towels. Dust generously with powdered sugar while warm.

Nutrition Information (per serving)

Calories 120(8% from fat); Total Fat 1g (sat 0g, mono 0g, poly 0g); Cholesterol 10mg; Protein 3g; Carbohydrates 25g; Fiber 1g; Iron 1mg; Sodium 110mg; Calcium 18mg