Here's a larger photo of Lithuanian Doughnuts or Spurgos.
Makes about 2 dozen Lithuanian doughnuts or spurgos
Prep Time: 1 hour, 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour, 50 minutes
- 1 1/4 cups scalded milk
- 3 tablespoons softened butter
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 package active dry yeast
- 1/4 cup lukewarm water (not warmer than 110 degrees)
- 2 large beaten eggs
- 1 teaspoon vanilla
- 4 tablespoons rum or brandy
- 3 1/2 cups all-purpose flour
- 1 cup light or dark raisins, or 1 peeled, chopped apple
- Oil for deep frying
- Confectioners' sugar or granulated sugar (optional)
- In a large bowl or a stand mixer fitted with a paddle, pour scalded milk over butter, sugar and salt, and mix until butter is completely melted. Cool to 110 degrees or lower. In a separate small bowl, dissolve yeast in 1/4 cup lukewarm water (not warmer than 110 degrees). Add dissolved yeast mixture, eggs, vanilla and rum to cooled butter-sugar mixture and mix thoroughly.
- Add flour gradually while mixing until a smooth dough results (it will be sticky). Add raisins or apple and mix just until well combined. Place in a greased bowl, cover with greased plastic wrap and let rise in a warm place until doubled.
- Heat oil to 375 degrees in a heavy-bottomed pot or Dutch oven. Use a deep-frying thermometer to make sure temperature is accurate. NOTE: Always use caution when working with hot oil, especially around children. Have a fire extinguisher designed for grease fires at the ready.
- Punch down dough and drop very large tablespoonfuls of dough into hot oil. Fry until golden brown on both sides, turning only once. Drain on paper toweling. Roll in granulated sugar while still warm, or sprinkle with confectioners' sugar when cool, if desired.