Crispy Apple and Raisin Dutch Doughnuts Recipe

In a small bowl, whisk together the warm milk, sugar, and active dry yeast, then let it sit for about 5 to 10 minutes until the mixture becomes frothy.

In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, and salt until well combined.

Pour the frothy yeast mixture and the beaten egg into the dry ingredients, stirring vigorously with a sturdy wooden spoon until a sticky, wet batter forms.

Gently fold in the finely diced apples and drained raisins until they are evenly distributed throughout the thick batter.

Cover the bowl with a damp kitchen towel or plastic wrap and let the batter rise in a warm, draft-free place for about 1 hour, or until it has doubled in size and looks bubbly.

Heat the vegetable oil in a deep heavy-bottomed pot or Dutch oven to 375°F (190°C), ensuring the oil is at least 3 inches deep.

Using two metal spoons or a greased ice cream scoop, carefully drop round mounds of the batter into the hot oil, working in batches of 4 or 5 to avoid crowding the pot.

Fry the doughnuts for about 5 to 6 minutes, flipping them halfway through, until they are deep golden brown and cooked through to the center.

Use a slotted spoon to transfer the fried doughnuts to a plate lined with paper towels to drain any excess oil.

Dust the warm Dutch doughnuts generously with powdered sugar and serve them immediately while they are still hot and crispy.