Homemade Raisin Doughnuts

Homemade raisin doughnuts—another recipe for accomplished home cooks. They're best made with a special doughnut-making spoon, since the batter is sticky and stretchy and can't be shaped by hand. And if you don't have this culinary wonder in your kitchen, just try scooping up the batter with two spoons... The softness and tenderness of these doughnuts are worth the effort!

The whey gives the batter its "cottage cheese" texture. But if you don't have any, regular milk or even thinned sour cream will work :)

Warm the whey (for example, in the microwave for 1 minute), dissolve the yeast, sugar, and salt in it, and add the sifted flour.

Add enough flour to reach the consistency of thick sour cream (you may need less than 200 g). Cover the mixed batter and leave in a warm place for an hour.

Sort through the raisins, rinse them, dry on a paper towel, and add to the risen batter.

Heat the oil in a saucepan on the stove. Dip the doughnut-making spoon into the hot oil and hold it there for a couple of minutes.

Remove the oiled spoon and quickly fill it with batter (using two other spoons, for example). This is easier if you place the spoon in a wide mug or enlist some helpers.

Dip the spoon filled with batter back into the oil, hold it there for a minute, then gently lift the doughnut with a knife to slide it off the spoon into the oil. Fill the now-empty spoon with the next portion of batter and repeat the whole process. (Be careful whenever handling hot oil!)

Turn the doughnuts over and fry on both sides. Transfer the cooked doughnuts to a paper towel.

If desired, dust with powdered sugar.

doughnut-making spoon

antique doughnut-making spoon