MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Honey Glazed Doughnuts With Raisins & Pine Nuts
 Categories: Breads, Fruits, Nuts
      Yield: 4 Servings
 
  1 1/2 c  Water;
           - warm (105 to 115°F),
           - divided
    1/2 ts Sugar
      1    Env active dry yeast
      3 c  All-purpose flour
    1/2 ts Salt
    1/4 c  Raisins
    1/4 c  Pine nuts
      1 lg Egg; beaten to blend
      1 tb Oil; more for frying
  1 1/2 c  Honey
    3/4 c  Water
      1 tb Ground cinnamon
 
  Combine 1/4 cup warm water and sugar in small bowl. Sprinkle yeast
  over; stir to blend. Let stand until yeast dissolves and mixture is
  foamy, about 6 minutes.
  
  Whisk flour and salt in large bowl to blend. Make well in center.
  Add raisins, pine nuts, egg, and 1 tb oil to well. Pour remaining
  1-1/4 cups warm water over, then pour yeast mixture over. Stir
  until smooth dough forms. Scrape down sides of bowl; cover bowl
  with plastic, then towel. Let dough rise in warm draft-free area
  until doubled in volume, about 1-1/2 hours.
  
  Line large rimmed baking sheet with double layer of paper towels.
  Pour enough oil into large deep saucepan to reach depth of 2".
  Attach deep-fry thermometer to side of pan and heat oil to 360 to
  370°F. Working in batches of 5 or 6 doughnuts, dip metal
  tablespoon into hot oil to coat and, without deflating dough,
  gently scoop up rounded tablespoonful. Drop dough into oil. Fry
  until deep golden, turning occasionally, about 5 minutes. Using
  slotted spoon, transfer doughnuts to prepared sheet and drain.
  
  Do Ahead:

  Doughnuts can be made 6 hours ahead. Let stand at room temperature.
  Rewarm on same sheet in 350°F/175°C oven about
  15 minutes.
  
  Whisk honey, 3/4 cup water, and cinnamon in heavy medium saucepan
  over medium-high heat until syrup comes to boil. Remove pan from
  heat. Dip warm doughnuts into honey syrup and pile onto platter.
  Pour remaining syrup into bowl. Serve doughnuts with remaining
  syrup.
  
  Recipe FROM: Bon Appétit, Dec 2006
  
  Formatted by: Dave Drum, Dec 06, 2010
  
  Uncle Dirty Dave's Archives
 
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