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1. Making the Dough:
Mix Dry Ingredients:
In a large bowl, combine flour, sugar, salt, and nutmeg.
Prepare Yeast Mixture:
In a separate measuring cup or small bowl, mix the warm milk, melted butter, yeast, and egg. Stir well until the yeast is dissolved.
Combine Wet and Dry Mixtures:
Pour the yeast mixture into the flour mixture. Mix using a stand mixer with a dough hook attachment on medium speed for about 3 minutes. If mixing by hand, use a wooden spoon or spatula until the mixture is combined, then proceed to knead.
Knead the Dough:
On an oiled surface, knead the dough until it becomes smooth and elastic, about 10-15 minutes. Add a minimal amount of flour if necessary, but keep the dough soft and slightly sticky.
First Rise:
Place the kneaded dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.
2. Shaping and Frying:
Roll and Cut Dough:
Once risen, turn the dough out onto a lightly floured surface. Roll the dough to about 1/2 inch thick. Using a donut cutter or a large and a small cookie cutter, cut out donuts.
Second Rise:
Place the cut donuts on parchment-lined baking sheets, allowing space between each. Cover lightly and let rise again until puffy, about 20-30 minutes.
Fry the Donuts:
Heat vegetable oil in a deep fryer or large heavy pot to 320-330°F (160-165°C). Carefully place donuts in the oil, frying each side until golden brown, about 1 minute per side. Use the parchment paper technique to transfer them into the oil. Drain on wire racks over paper towels.
3. Glazing the Donuts:
Make the Glaze:
In a medium bowl, whisk together powdered sugar, melted butter, milk, and vanilla extract until smooth. Adjust the consistency with more milk if needed.
Glaze the Donuts:
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