Raisin-Cinnamon Doughnut
Delight in tender raisin-cinnamon doughnuts with a hint of spice, perfect for breakfast or dessert, appealing to those who enjoy sweet, fruity baked treats.
Ingredients
Instructions
- Sift together the flour, sugar, baking powder, salt, and cinnamon.
- Cut in the shortening using a pastry cutter or two knives until the mixture resembles small bowls.
- Stir in the milk and chopped raisins until combined.
- Turn the dough onto a lightly floured board and roll out to 1/2-inch thickness.
- Cut into rounds using a floured doughnut cutter.
Tips & Substitutions
For a lighter texture, make sure to sift the flour and other dry ingredients well before mixing. If you don’t have shortening, you can substitute it with softened butter or coconut oil. Consider adding a pinch of nutmeg for extra warmth. For a twist, you could try adding chopped nuts or swapping out raisins for dried cranberries, which would give a different flavor profile.
Serving Suggestions
Serve these doughnuts warm with a dusting of powdered sugar or a drizzle of icing for added sweetness. They pair beautifully with coffee or tea, making them a perfect afternoon snack. For a festive touch, consider serving them alongside Creamy Dream Icing for dipping or spreading.
Storage & Reheating
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a freezer bag for up to a month. To reheat, simply place them in a preheated oven at 350°F for about 5-7 minutes, which will help restore their freshness and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin-Cinnamon Doughnut contains roughly 225 calories, with 2g protein, 18g carbohydrates, and 16g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 790mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser doughnut. Consider using a mix of both flours to maintain a lighter texture while incorporating more fiber.
What can I use if I don't have a doughnut cutter?
If you don’t have a doughnut cutter, you can use two different-sized round cookie cutters or even the rim of a glass for the outer shape and a smaller one for the hole. Just make sure to flour the edges to prevent sticking.
How can I make these doughnuts healthier?
To make these doughnuts healthier, you can reduce the sugar amount and opt for whole grain flour. You could also bake them instead of frying to cut down on fat. Adding shredded carrots or zucchini can also boost their nutritional value.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).