Place the milk, salt, sugar, and 1 tablespoon of butter in a mixing bowl. Sprinkle on the yeast and proof for 10 minutes. Stir in the egg, remaining butter, and 1½ cups flour to make a stiff batter. Beat well. Gradually stir in remaining flour.
Turn onto a floured board and knead until smooth and elastic, adding more flour if required. Place the dough in a buttered bowl and cover with a sheet of plastic wrap and a towel. Set in a warm place and let rise until doubled in bulk, 2 to 3 hours. Punch down and knead again.
Cut off small pieces of dough about 2 tablespoons in size. Shape into balls and poke a dent in the center of each one. Put ¼ to ½ teaspoon of brandied raisins in each hole and pinch edges together to enclose the raisins in the balls. (Or, instead of putting fruit in the center, you can mix it into the dough.) Let rise on a lightly floured tray until doubled in bulk, about 20 minutes.
Heat oil to 375° F.
Fry balls until golden, about 3 minutes. Roll in confectioners' sugar while still warm. Can be frozen.
Note: You can also fill the doughnuts with a mixture of ½ cup dried currants, ¼ cup seedless raisins, ¼ cup chopped candied orange peel, and 2 tablespoons grated lemon peel.
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Terence Janericco45Breakfast/Brunch
1 cup milk, scalded]]>
301
1 teaspoon salt]]>
298
¼ cup sugar]]>
3 tablespoons butter]]>
1 package dry yeast]]>
1 egg, well beaten]]>
3½ cups sifted flour]]>
brandied raisins (see following recipe)]]>
oil for deep frying]]>
298
confectioners' sugar]]>