A cake recipe for all foodies:
Sift the flour into a suitable bowl and press a bulge in the center. Crumble the yeast into it and stir with a little sugar, half of the milk and a little flour to form a dampfl. Cover and let rise for 15 minutes. Sprinkle the remaining sugar with the rest of the milk, the salt, the lemon and orange zest, the eggs and the butter in flakes evenly over the edge of the flour, knead it all together with the dampfl and let it rise for another 15 min. Soak the raisins and currants in hot water for 2 minutes, dab dry, and knead in with the candied orange peel. Let the dough rise for another 15 min. Heat the fat to 160 °C. Use 2 floured tablespoons to make small doughnuts from the dough and bake 6 at a time for 10 minutes in the hot fat until golden brown. After half the baking time, turn the doughnuts over with a slotted spoon. Lift out the finished raisin doughnuts with a slotted spoon and drain on kitchen paper.
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