Doughnuts

Sally's Baking Addiction

Makes: about 25 2" doughnuts

1 cup milk, warmed
1 Tablespoon active dry yeast
1/4 cup sugar
2 eggs
6 Tablespoons butter, melted and slightly cooled
1 teaspoon vanilla
4 cups all-purpose flour, plus more as needed
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional)
1 – 2 quarts vegetable oil

Easy glaze:
2 cups powdered sugar
1/3 cup cream or whole milk (I prefer cream)
1/4 teaspoon vanilla
For chocolate glaze, add cocoa powder

Directions:
Combine the warm milk, yeast, and 1/2 teaspoon of the sugar a large mixing bowl. Allow to sit for 5 minutes or until frothy.
With the mixer running on low speed, add the remaining sugar, eggs, butter, vanilla, 2 cups of flour, salt, and nutmeg. Beat on low speed for 1 minute or until combined. Add remaining flour and beat on medium-high speed until the dough begins to pull away from the sides of the bowl. The dough should be thick, yet soft. And slightly sticky. If it is too wet, add 2-3 more Tablespoons of flour. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 1 1/2 hours.

Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Roll the dough out until it is only 1/2 inch thick. Using a doughnut cutter, cut into 12 doughnuts. If you can’t quite fit 12, re-roll the scraps and cut more.
Line 2 baking sheets with parchment paper or silicone baking mats. Place 6 doughnut and doughnut holes on each. Cover with kitchen towels and allow to rest for about 15-20 minutes as you prepare the oil. Place a cooling rack over a third baking sheet.
Pour oil into the pot set over medium heat. Heat to 375°F (191°C). Add 2-3 doughnuts at a time and cook for 1 minute on each side (or until beginning to brown). Carefully remove with a metal spatula or metal slotted spoon. Place onto prepared rack. Repeat with remaining doughnuts and holes.
Glaze or dip in cinnamon sugar.

Make the glaze:
Whisk all of the glaze ingredients together. If it is not liquidy enough, add more milk. Dip each warm doughnut (don’t wait for them to cool!) into the glaze, making sure to coat both sides. Place back onto prepared rack or on a parchment lined sheet to allow excess glaze drip down. The glaze will eventually set & harden on the doughnuts.
Doughnuts are best enjoyed the same day.