Ingredients
Scale
For the doughnuts
- 1 cup lukewarm milk
- 2 tablespoon granulated sugar
- 2 1/4 teaspoon Active dry yeast
- 350 grams All purpose flour (maida)
- 1/2 teaspoon freshly ground nutmeg
- 3/4 teaspoon salt
- 1 egg
- 35 grams butter
- Extra flour for dusting
- Vegetable Oil for deep frying
For the Glaze
- 3 tablespoon milk
- 1 cup confectioners sugar
- 1 teaspoon real vanilla extract
Instructions
- Take the bowl of a stand mixer and add in the warm milk, sugar and the yeast. Let it sit for 5 minutes for the yeast to completely dissolve.
- After 5 minutes, add in the flour, salt, nutmeg powder, butter and the egg. Combine the ingredients on low speed in a stand mixer until flour is incorporated. Increase the speed to medium high and let the stand mixer knead the dough for the next 5-7 minutes.
- The dough should start to pull away from the bowl and become smooth and shiny. Apply oil to your hands and transfer the dough to an oiled bowl.
- Cover it with a loose tea towel and let rise for 1 hour or until doubled in size.
- Flour the surface well. Roll out the dough into a 12 inch circle.
- Cut the dough using your preferred doughnut cutter. Cover with a loose towel and let it rise for 30-40 minutes.
- After the second rise, heat oil in a pan. When oil is hot, gently immerse the doughnuts in oil. Cook for 45 seconds to a minute per side until golden. Flip only once. Use a chopstick to flip. Remove the doughnuts and drain on a paper towel.
- Sift confectioners sugar into the bowl. Combine milk and vanilla extract. Whisk slowly, until well combined. Dip doughnuts into the glaze, 1 at a time and set it to drain on paper towels.
- Prep Time: 3 hours
- Cook Time: 20 mins
- Category: Snack, Breakfast
- Cuisine: American