Baked Currant Doughnuts

Baked Currant Doughnuts
Photo by Stephanie Foley

Ingredients

  • 0.25 teaspoon(s) cinnamon
  • 1 envelope(s) active dry yeast
  • 1 stick(s) unsalted butter
  • 1 cup(s) dried currants
  • 1 large egg yolk
  • 0.75 teaspoon(s) freshly grated nutmeg
  • 3 cup(s) all-purpose flour
  • + 4 more ingredients
    • Granulated sugar
    • 2 teaspoon(s) kosher salt
    • 1 large egg
    • 0.75 cup(s) milk

In a medium bowl, cover the currants with hot water and let stand until softened, 20 minutes. Meanwhile, in a small bowl, stir the yeast with 2 tablespoons of warm water and a pinch of sugar and let stand until foamy, 5 minutes. In the bowl of a standing mixer fitted with the dough hook, combine ...

View full recipe at Food & Wine

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