Raisin-cinnamon Yeast Doughnuts

Total Time: 3 hrs 15 mins Preparation Time: 3 hrs Cook Time: 15 mins

Ingredients

• 4 tablespoons ground cinnamon
• 2 tablespoons ground ginger
• 1 tablespoon ground cloves
• 1 tablespoon ground nutmeg
• 2 tablespoons pumpkin pie spice, 4211
• 1/3 cup melted butter
• 1/2 cup honey
• 1/2 cup sugar
• 2 cups raisins (optional)
• 1 teaspoon sugar
• 3/4 cup warm water (105 degrees f)
• 5 (1/4 ounce) packages active dry yeast
• 1 cup whole milk
• 7 cups flour, divided
• 1 teaspoon sea salt
• 2 large eggs

Recipe

• 1 mix the spice ingredients well and store in an airtight container (small mason jar).
• 2 start proofing the yeast by adding the tsp sugar to the water and stir until disolved. add all 5 packs of yeast and stir again. yeast is ready when you get 1/2 inch of foam on top of it.
• 3 put milk (from fridge) into microwave on high for 1 minute (105 to 110 deg f). put eggs in bowl, add 1/2 cup sugar, milk, yeast mixture, and honey.
• 4 add 4 cups flour, raisins, salt, and pumpkin pie spice 4211.
• 5 add rest of flour and then add melted butter.
• 6 start mixer slowly until it's completely mixed together, you may need to stop the mixer periodically to scrape the bowl and get the dry ingredients to mix in right.
• 7 once the dough is mixed, turn the dough hook to high for about 2 minutes to properly knead it. the finished dough should be fairly soft but stiff (when checked with a floured hand).
• 8 place 2 boards 1/2 inch thick on the table to help roll out the thickness.
• 9 roll onto a floured surface using the 1/2 inch boards as a guide.
• 10 cut into 3 inch squares or use a hex doughnut cutter to get shaped doughnuts. place on pans with parchment paper and let raise until at least doubled in thickness.
• 11 bake at 425f degrees for 20 minutes or until golden brown.
• 12 holes 10 minutes.
• 13 glaze them with your favorite glaze while hot or frosting when cooled down.