Glazed Donuts

Instructions

1. 1

   Activate the Yeast

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm milk (110°F/43°C), granulated sugar, and active dry yeast.
   • Stir gently and let the mixture sit for 5-10 minutes. It should become foamy and fragrant, which indicates the yeast is active.
2. 2

   Form and Knead the Dough

   • To the yeast mixture, add the melted butter and room temperature egg. Whisk to combine.
   • In a separate bowl, whisk together the all-purpose flour, salt, and ground nutmeg.
   • Gradually add the dry ingredients to the wet ingredients. Mix with a dough hook on low speed or by hand with a spatula until a shaggy dough forms.
   • Increase the mixer speed to medium-low and knead for 6-8 minutes, or turn the dough onto a lightly floured surface and knead by hand for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky.
3. 3

   First Rise (Bulk Fermentation)

   • Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the top.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4. 4

   Shape the Donuts

   • Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.
   • Roll the dough out to about 1/2-inch thickness.
   • Using a 3-inch donut cutter, cut out approximately 12 donuts. If you don't have a cutter, use a 3-inch round cookie cutter for the donut and a 1-inch cutter for the hole.
   • Place the cut donuts and donut holes on a baking sheet lined with parchment paper, ensuring they have space between them.
5. 5

   Second Rise (Proofing)

   • Cover the donuts loosely with plastic wrap.
   • Let them rise in a warm place for another 30-45 minutes. They should look puffy and light, but will not double in size again.
6. 6

   Fry the Donuts

   • While the donuts are proofing, heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 365°F (185°C). Use a deep-fry or candy thermometer for accuracy.
   • Carefully place 2-3 donuts at a time into the hot oil, being careful not to overcrowd the pot.
   • Fry for about 60-90 seconds on each side, until they are a deep golden brown.
   • Use a spider strainer or slotted spoon to remove the donuts and place them on a wire rack set over a baking sheet to drain excess oil.
7. 7

   Prepare the Glaze

   • In a medium, shallow bowl, whisk together the sifted powdered sugar, 4 tablespoons of milk, and the vanilla extract.
   • Continue whisking until the glaze is completely smooth. If it's too thick, add more milk, one teaspoon at a time. If it's too thin, add more powdered sugar.
8. 8

   Glaze and Serve

   • While the donuts are still warm (but not hot), dip the top of each donut into the glaze.
   • Lift the donut out, allowing any excess glaze to drip back into the bowl.
   • Place the donuts back on the wire rack, glaze-side up, for the glaze to set for about 10-15 minutes.
   • Serve immediately for the best texture and flavor.