Prep Time2 hrs 30 minsCook Time3 minsTotal Time2 hrs 33 mins
INGREDIENTS
Dough
2 cups + 3 tbsp flour
3 tbsp sugar
¼ tsp nutmeg
1 egg
½ cup whole milk (plus 2-3 tbsp as needed)
⅓ stick butter
1 packet yeast
Vegetable oil (for frying)
Glaze
2 cups confectioner's sugar
⅔ stick butter
4 tbsp milk (more or less depending on how thin you want the glaze to be)
1 tsp vanilla
DIRECTIONS
Dough
1Combine flour, nutmeg, sugar, and salt.
2Combine the milk, the egg, melted butter, and yeast. Mix. Let it sit for about 10 minutes.
3Combine the wet ingredients with the dry.
4The dough will be very wet. Do not add more flour, maybe just one extra tablespoon. To prevent it from sticking too much, it can be helpful to add some neutral oil (like canola) to your worksurface.
5Knead the dough for about 10 minutes. As you knead it, it will become stickier. Something that is helpful to prevent it from sticking is to apply a neutral oil, such as canola or vegetable, to your hands.
6Transfer the dough into a lightly greased bowl. Let it sit for 1 1/2 to 2 hours or until doubled in size.
7After waiting, flour the work area. Flatten the dough and roll it out to about half an inch of thickness.
8If you have a donut cutter you can use it to make the donut shapes. If you do not, you can also use a cookie / biscuit cutter or even a cup.
9You might be able to re-knead the dough to get as much as you can from it. Cover the donuts with a cling wrap and let it rise for 30 - 45 minutes.
10Heat some oil to 320 F. Flip the donuts as it becomes golden brown. Set them aside.
Glaze
11Combine the melted butter, powdered sugar, milk, and vanilla. Drop the donuts in the glaze. Coat them well and then set them on a wire rack for the drip.
Ingredients
Dough
2 cups + 3 tbsp flour
3 tbsp sugar
¼ tsp nutmeg
1 egg
½ cup whole milk (plus 2-3 tbsp as needed)
⅓ stick butter
1 packet yeast
Vegetable oil (for frying)
Glaze
2 cups confectioner's sugar
⅔ stick butter
4 tbsp milk (more or less depending on how thin you want the glaze to be)
1 tsp vanilla
Directions
Dough
1Combine flour, nutmeg, sugar, and salt.
2Combine the milk, the egg, melted butter, and yeast. Mix. Let it sit for about 10 minutes.
3Combine the wet ingredients with the dry.
4The dough will be very wet. Do not add more flour, maybe just one extra tablespoon. To prevent it from sticking too much, it can be helpful to add some neutral oil (like canola) to your worksurface.
5Knead the dough for about 10 minutes. As you knead it, it will become stickier. Something that is helpful to prevent it from sticking is to apply a neutral oil, such as canola or vegetable, to your hands.
6Transfer the dough into a lightly greased bowl. Let it sit for 1 1/2 to 2 hours or until doubled in size.
7After waiting, flour the work area. Flatten the dough and roll it out to about half an inch of thickness.
8If you have a donut cutter you can use it to make the donut shapes. If you do not, you can also use a cookie / biscuit cutter or even a cup.
9You might be able to re-knead the dough to get as much as you can from it. Cover the donuts with a cling wrap and let it rise for 30 - 45 minutes.
10Heat some oil to 320 F. Flip the donuts as it becomes golden brown. Set them aside.
Glaze
11Combine the melted butter, powdered sugar, milk, and vanilla. Drop the donuts in the glaze. Coat them well and then set them on a wire rack for the drip.
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