English Raisin-Stuffed Doughnuts
Source: The California Raisin Marketing Board
Makes 2 dozen doughnuts.

1 1/4 cups California raisins
1/4 cup orange marmalade
1 package active dry yeast
1/4 cup warm water (110 to 115F)
3/4 cup milk
1/4 cup sugar
1 tablespoon butter or margarine
1 teaspoon salt
1/4 teaspoon mace or nutmeg
1 egg, beaten
3 to 3 1/2 cups flour
Oil for deep frying
Powdered sugar

Mix together raisins and marmalade; set aside. Dissolve yeast in warm water. Scald milk; stir in sugar, butter, salt and mace. Cool to lukewarm. Combine milk mixture with yeast and egg. Mix in 3 cups flour. Knead dough on floured board, using additional 1/2 cup flour if necessary, until smooth and satiny, about 5 minutes. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 1-1/2 hours. Punch down and cut dough into 24 equal pieces. With fingers, stretch each piece to 3-inch round. Place rounded teaspoon of raisin-jam in center. Pinch edges together, being sure to enclose raisins completely. Smooth and roll into ball. Place slightly apart on greased baking sheet. Cover and let rise in warm place until doubled, about 1-1/2 hours. Fry several doughnuts at a time in hot oil (370° F) until golden brown, turning several times as they rise to the surface. Drain on paper towels. Dust generously with powdered sugar while warm.