INGREDIENTS:

– 280 gr of All Purpose Flour ( 2 cups + 3 tbsp flour)

– 40 gr Sugar ( 3 tbsp)

– 1/2 tsp Salt

– 1/4 tsp Nutmeg

– 1 egg

– 120 gr Whole Milk ( 1/2 cup )

– 40 gr melted Butter ( 1/3 stick )

– 7 gr Dry Yeast ( 1 packet )

Glaze for Donuts :

– 250 gr Powdered Sugar ( 2 cups)

– 75 gr Butter ( 2/3 Stick )

– 3-5 tbsp Milk depending how thin you like your glaze

– 1 tsp Vanilla

INSTRUCTIONS:

Making the Dough:

1. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, salt, and nutmeg.

2. 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.

3. 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.

4. 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.

5. 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.

Shaping and Frying:

6. 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.

7. 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.

8. 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.