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1
mix the spice ingredients well and store in an airtight container (small mason jar).
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2
start proofing the yeast by adding the tsp sugar to the water and stir until disolved. add all 5 packs of yeast and stir again. yeast is ready when you get 1/2 inch of foam on top of it.
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3
put milk (from fridge) into microwave on high for 1 minute (105 to 110 deg f). put eggs in bowl, add 1/2 cup sugar, milk, yeast mixture, and honey.
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4
add 4 cups flour, raisins, salt, and pumpkin pie spice 4211.
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5
add rest of flour and then add melted butter.
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6
start mixer slowly until it's completely mixed together, you may need to stop the mixer periodically to scrape the bowl and get the dry ingredients to mix in right.
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7
once the dough is mixed, turn the dough hook to high for about 2 minutes to properly knead it. the finished dough should be fairly soft but stiff (when checked with a floured hand).
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8
place 2 boards 1/2 inch thick on the table to help roll out the thickness.
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9
Roll onto a floured surface using the 1/2 inch boards as a guide.
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10
cut into 3 inch squares or use a hex doughnut cutter to get shaped doughnuts. place on pans with parchment paper and let raise until at least doubled in thickness.
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11
bake at 425f degrees for 20 minutes or until golden brown.
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12
holes 10 minutes.
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13
glaze them with your favorite glaze while hot or frosting when cooled down.
