½cupgrape must (either red or white) (room temperature)(125 grams)
1teaspoonactive dry yeast
2 ¼cupsall purpose flour
1largeegg yolk (room temperature)
¼cupvegetable oil (I used corn)(50 grams)
In a small bowl add the raisins and cover with boiling water, let sit for about 10-15 minutes, then drain well. Set aside.
In a small bowl whisk together the lukewarm milk, 1 teaspoon (4 grams) sugar and must, sprinkle the yeast on top, cover and let sit for 30 minutes, stir to combine.
In the stand up mixer add the flour, remaining sugar, egg yolk, vegetable oil and a pinch of salt. Start to knead and then add the must mixture a little at a time until combined, approximately 1-2 minutes. Cover the mixing bowl with a clean tea towel and let rest for 30 minutes.
Knead the dough again for approximately 20 minutes, the dough should be soft and compact, if it is too sticky then add a little more flour, 1 tablespoon at a time, in the last minute add the raisins and knead to combine. Cover the bowl and let rise in a warm draft free area for 2 hours or until doubled in bulk.
Move the dough to a lightly floured flat surface and knead a couple of times. Break off about 10 portions of the dough and form each into a smooth ball, with the handle of a wooden spoon poke holes through the dough, with your fingers stretch the hole larger. Place them on a parchment paper lined cookie sheet about 2 inches apart. Brush each donut with a little milk, cover again and let rise in a warm draft free area for about 30-60 minutes or until the hole is almost covered over.
Pre-heat oven to 350F (180C).
Again gently stretch the hole open, brush with milk and sprinkle with some granulated sugar. Bake for approximately 20-25 minutes or until golden brown. Let cool or serve warm, dusted with powdered sugar if desired. Enjoy!
This recipe will make 10 donuts, but I made 5 with red grapes and 2 large ones with white grapes.