This recipe is adapted from New York Times cooking.

Ingredients

Dough

• 1 1/4 cups whole milk
• 2 1/4 teaspoons (1 packet) active dry yeast
• 2 large eggs
• 8 tablespoons (1 stick) unsalted butter, melted and cooled
• 1/4 cup white sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon nutmeg
• 510g (4 1/4 cups) all-purpose flour
• ~1 quart neutral oil, for frying

Glaze

• 250g powdered sugar
• 1/4 cup whole milk
• 1 teaspoon vanilla extract

Instructions

• In a small pot melt butter and set aside
  • 8 tablespoons (1 stick) unsalted butter
• In a small pot heat milk to 110°F (43°C). Remove from heat and add yeast. Let sit for 5 minutes.
  • 1 1/4 cups whole milk
  • 2 1/4 teaspoons active dry yeast
• In stand mixer, with dough hook, mix milk-yeast mixture, melted butter, sugar, and salt
  • 2 large eggs
  • 1/4 cup white sugar
  • 1 teaspoon kosher salt
• Add half the flour, mix, then add remaining, the dough should be smooth and pulling away from the edges
  • (total flour) 510g all-purpose flour
  • I found I needed to add almost a 1/4 cup more flour to get the dough to come together
• In a large greased bowl, place dough and cover with plastic wrap. Let rise for 1 hour
• Roll out the dough to 1/2 inch thick and cut out doughnuts and doughtnut holes
• With doughnuts on flour dusted surface, cover with kitchen towel and let rise for ~45 minutes
• Heat oil to 375°F and fry doughnuts for ~1 minute per side
• Place on paper lined surface to cool
• Mix glaze ingredients and dip doughnuts in glaze (when cooled enough to handle) and let harden on wire rack
  • 250g powdered sugar
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • Test the glaze with doughnut hole to ensure it is not too thin and runs off the doughnut

Notes

• I want to explore a better glaze, this glaze didnt harden in on the humid summer day I made it

• I want to explore lightly flavored glaze options

  • strawberry
  • orange zest and orange blossom water
  • rose water
  • lavendar