PUSHARATAS

Pusharatas image

Provided by @MakeItYours

Number Of Ingredients 16

2 pounds (about 10 cups) self rising flour
2 heaping teaspoons baking powder
2 cups granulated sugar
1 (15 ounce) box golden raisins
2 cups chopped pecans
one lemon
2 oranges
2 apples
2 heaping teaspoons cinnamon
2 heaping teaspoons nutmeg
1 tablespoon whiskey
4 cups whole milk
3 teaspoons vanilla extract
1 (10 ounce) can evaporated milk
2 pound bag powdered sugar
3 teaspoons pure vanilla or almond extract

Steps:

For the Icing Glaze:
(10 ounce) can evaporated milk
pound bag of powdered sugar
teaspoons of pure vanilla or almond extract
Instructions
In a very large mixing bowl, sift the flour and baking powder together. Zest the lemon and orange and add to flour. Peel and remove pulp of both, run through the food processor and grate and add to flour mixture. Peel and core apple, grate and add to the flour mixture, together with the sugar, raisins, pecans, cinnamon and nutmeg. Mix well. The dough will be shaggy.
Make a well in the center and add milk about a cup at a time, stirring until the dough becomes gummy. Add the whiskey and vanilla and mix.
Using fresh vegetable oil, preheat fryer to 350 degrees F. Using a teaspoon or a cookie scoop, carefully drop the dough into the hot oil and fry until browned well on all sides, about 5 minutes. Periodically pop one open to make sure it is cooked through inside. Place a cooling rack on an paper towel or foil lined baking sheet (to catch the glaze drippings) and allow pushratas to cool on the rack.
Prepare the icing glaze by mixing the powdered sugar and extract with just enough of the evaporated milk, until mixture is smooth but still thick. Dip each pusharata in the glaze while still warm and return to the rack to dry. Once dry, you can also do another dip into the glaze if you'd like. Number of doughnuts will depend on size.