Originally from Tofu Mania. Yeah, these doughnuts have tofu in them. And wheat germ. And raisins (although I usually skip the raisins, actually). They're practically health-food. So go ahead and have another one.

Cinnamon Raisin Doughnuts

½ C buttermilk
1 egg
1 egg white
1 1/3 C flour
½ C wheat germ
1 T baking powder
1/3 C sugar
½ - 1 tsp cinnamon
dash salt
½ C raisins
1 C grated extra-firm tofu
oil for frying (enough to cover doughnuts)
sugar for sprinkling

In a large bowl, whisk together buttermilk, egg, and egg white. Add the next 8 ingredients. Mix until smooth and shape into a ball.

Roll out dough on floured board to approximately ½ inch in thickness. (Dough will be quite sticky, so sprinkle board and dough with a little more flour as needed.) With a 3½-inch cookie cutter, cut out rounds. USing a thimble or apple corer, cut out centers.

When all the dough is used up, heat oil to 365°F in wok or deep frying pan. Fry doughnuts in batches of 5 or 6 for 2-3 minutes per side. When lightly browned, remove doughnuts from oil and drain on paper towels. Generously sprinkle them with sugar. Transfer doughnuts to a serving platter.

Makes 18 to 20 doughnuts.

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