In a large bowl, whisk together the water and yeast. Then whisk in the eggs.

Include the flour and salt and, using your hands, mix gently until just combined. The mixture will be extremely sticky. Spread the bowl with plastic wrap and let sit in a warm spot for 60 minutes.

Meanwhile, prepare the umami seasoning: In a spice grinder, grind the mushrooms to a fine powder. Sift the powder into a bowl, disposing of any huge, hard pieces. In the processor, combine the mushroom soup flavoring and sugar and grind to a fine powder. Transfer to the bowl with the mushroom powder and mix to combine. Put aside.

After the batter has been rising for 45 minutes, pour the oil to a depth of around 2 in [5 cm] in a Dutch stove or other large, heavy pot. Place the pot over medium-high warmth and start warming to 350°F [180°C]. Preheat the broiler to 250°F [120°C]. Place a cooling rack in a rimmed heating sheet and place the sheet in the oven.

While the oil heats, prepare the raclette sauce: In a medium pot, melt the margarine over medium warmth. At the point when the margarine is foamy, add in the flour and cook, whisking constantly, until the mixture just begins to lighten in color. Gradually pour in the milk, whisking constantly, until smooth. Bring to a simmer and cook, whisking frequently, until thickened, 4 to 5 minutes.

Turn the heat to low and blend in a small handful of the cheddar. When the cheddar liquefies and is fully incorporated, include another handful, repeating until the majority of the cheddar is included and the sauce is thick and velvety. Blend in the salt. Keep warm over low warmth.

When the oil achieves 350°F 180°C, fry the doughnuts. Using two little spoons, scoop and scrape five spoonfuls of player estimating around 2 Tbsp 30 g each into the hot oil. The batter will be stretchy and sticky, don’t worry if the doughnuts aren’t perfectly round. The doughnuts should quickly puff to around 3 in 7.5 cm in width. Broil, flipping at times, until just golden, 3 to 4 minutes. Quickly transfer the doughnuts to the prepared cooling rack. Dust with the umami flavoring and return to the oven.

Repeat with the rest of the donut batter, taking the oil back to 350°F [180°C] after each clump. Serve the doughnuts hot out of the stove with the warm raclette sauce.