Go Back

Canadian Dutchies

These sultana raisin-studded, glazed Doughnuts are a bit of a Canadian Institution!  Not as hard to make as you might think.  They are delicious! 
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Calories 250 kcal

Ingredients
  

  • 1 cup of sultana raisins
  • 1 cup of milk
  • 2 ½ tsp quick rise yeast
  • 4 TBS granulated sugar
  • 1 tsp ground cinnamon
  • 4 TBS butter melted
  • 1 large free-range egg beaten
  • ½ tsp salt
  • 2 ½ cups of strong bread flour
  • Canola oil for frying

For the glaze:

  • 2 cups icing sugar sifted
  • 4 TBS of water or as needed to make a thin smooth glaze

Instructions
 

  • Put the raisins into a large measuring cup and cover with 1 cup of boiling water. Let stand for 10 minutes, then drain very well.
  • Heat the milk in the microwave for 30 seconds, until warm. Pour into the bowl of a stand mixer. Add the yeast and stir. Let sit for 10 minutes. Beat in the well-drained raisins, cinnamon, sugar, melted butter, egg, and salt.
  • Add the flour and beat on medium-high using the dough hook for 5 to 8 minutes, or until the dough forms a ball and pulls away cleanly from the sides and bottom of the bowl. (You may need to add a bit more flour. The dough should not be sticky.)
  • Scrape into a lightly oiled bowl. Oil the top and cover with a damp tea towel. Leave to rise in a warm place until doubled in size, about 1 hour.
  • Line a large baking sheet with some buttered foil. 
  • Pat or roll the dough out into a rectangle that is roughly ½ inch thick. Cut the dough into 12 equal-sized pieces and place each on the prepared foil, leaving space for them to rise. Cover with the damp tea towel again and leave in a warm place to rise until double once more, a further 45 minutes.
  • Pour canola oil into a large pot to the depth of an inch.  Clip on a deep-frying thermometer.  Heat the oil over medium heat until the temperature reaches 350*F. (Adjust the heat as required during cooking to maintain this temperature throughout the cooking time.)
  • Add the doughnuts one or two at a time to the hot oil. Cook for 3 to 4 minutes in total time, carefully flipping them over halfway through the cooking time. Drain on paper towels and repeat until all the donuts have been fried.
  • Place a wire rack over some wax paper or baking paper. 
  • Whisk the icing sugar and water together for the glaze until smooth.  Dip the doughnuts into this glaze coating them completely, allowing any excess to drip away.  Place them onto the wire rack and allow them to sit until the glaze is set and firm.
  • Enjoy!