- 1 cup lukewarm milk
- 1/3 cup sugar
- 1 sachet rapid rise active yeast
- 4 cups bread flour
- 2 tsp salt
- 1/4 cup Truly Grass Fed unsalted butter at room temperature
- 1 egg
- 1 egg yolk to brush
- Vegetable oil to grease
- Flour to dust
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 4 oz butter, chilled and in small dices
- 1 cup nuts roughly chopped
- 1 cup golden raisins
- 1 ½ powdered sugar
- 1 tsp cinnamon
- ¼ butter, melted
- 2 to 4 tbsp milk
- With a fork, combine milk, sugar, yeast, 1 cup flour into the bowl of a stand mixer. Let it rest for 10 minutes until the mixture is foamy.
- Using the hook attachment, add salt, butter, 2 ½ cups flour and mix until it turns into a sticky dough. Little by little, incorporate the remaining flour and keep kneading for about 10 minutes, working the dough until it is smooth and no longer sticks to the bowl.
- Transfer the dough to a large bowl lightly greased with vegetable oil, cover with plastic film and let rest for about 2 hours, until doubled in size.
- For the filling, place the sugar, cinnamon, nutmeg, and butter into a medium bowl and, using your fingers tips, rub the mixture until they look like breadcrumbs. Mix in nuts and raisins and refrigerate until ready to use.
- Line a medium baking tray with parchment paper (5×12”).
- Dust a work surface with flour.
- Using a rolling pin, roll the dough in a rectangle about 12×17” and 1/3” in thickness. Sprinkle an even layer of the filling on top and roll up tightly lengthwise, so you have one long roll. Using a sharp knife, cut the dough into 12 one-inch slices.
- Arrange slices in the baking tray (cut size up). Cover with plastic film and let rise for about 45 minutes until doubled in size.
- Fifteen minutes before baking, heat the oven to 350ºF/medium/180ºC.
- Brush rolls with egg yolk and bake for 30 minutes, until risen and golden brown.
- Meanwhile, prepare the glaze. Sift powdered sugar into a medium bowl and stir in cinnamon. Add butter and, using a whisk, incorporate milk spoon by spoon until it turns to a smooth and thick paste.
- Remove rolls from the oven, let them rest for 5 minutes on a wire rack. Drizzle all surface with the glaze and don’t worry about free spaces, as warm dough naturally melt and spread the glaze.
- Let the glaze harden for about 15 minutes and serve. Although donuts are always best to warm and on the same day, you may keep the remaining ones in an airtight container for up to 2 days.