Small Doughnuts with Raisins

Ingredients

• 500 g flour
• 1 cube yeast
• 0.25 l lukewarm milk
• 1 egg
• 2 egg yolks
• 4 tbsp apple syrup
• Salt
• 50 g butter
• 100 g raisins
• 2 tbsp Calvados
• butterfat (for frying)
• sugar

Instructions

1. 1.

   Sift the flour into a bowl, make a well in the center and crumble the yeast into it. Stir in some milk and flour from the rim to form a pre‑starter, cover and let rise for 15 minutes. Add the remaining milk with apple syrup, egg, yolk and a pinch of salt. Fold in butter chunks and knead until smooth. Cover with a cloth and allow to rise for another 50–60 minutes until doubled in volume.

2. 2.

   Wash raisins under hot water, pat dry and coat with Calvados. Heat frying fat to 170 °C. Knead the dough again and fold in the raisins. Cut small dumplings with two tablespoons of dough and fry portions for 2–3 minutes, drain on kitchen paper and toss in sugar. Arrange on a plate and serve immediately. The raisin doughnuts taste best when freshly made.