Combine flour, nutmeg, sugar, and salt.
Combine the milk, the egg, melted butter, and yeast. Mix. Let it sit for about 10 minutes.
Combine the wet ingredients with the dry.
The 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.
Knead 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.
Transfer the dough into a lightly greased bowl. Let it sit for 1 1/2 to 2 hours or until doubled in size.
After waiting, flour the work area. Flatten the dough and roll it out to about half an inch of thickness.
If 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.
You 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.
Heat some oil to 320 F. Flip the donuts as it becomes golden brown. Set them aside.
Combine 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.
Enjoy!!
0 servings