Yield 8 Large doughnuts + 8 doughnut holes Number Of Ingredients 13 Steps:
Place water into a glass measuring cup and warm until it reaches the temperature of a baby’s bottle. Add yeast and allow it to activate until it doubles in size. (You can add a pinch of sugar to help “kick start” and speed-up the activation process if you’d like.) In a medium saucepan heat milk, sugar, salt and butter over low heat just until butter is dissolved. Cool to room temperature. Gently stir yeast into cooled milk mixture. Add slightly beaten egg. Add flour (one cup at a time); incorporate well. Sprinkle a light dusting of flour onto dry, flat work surface. Knead dough until it resembles a soft baby’s bottom. Place ball of dough into a large, lightly buttered mixing bowl and add a light coating of butter to the top of the dough. Cover with a clean tea towel and set in a sunny warm spot in your home. When dough has doubled in size, gently punch it in the center with your fist; roll it onto your floured working surface. Using a rolling pin, roll dough out to 1/2" thickness. (You may need to add additional sprinkles of flour to prevent sticking.) Cut doughnut shapes out using a doughnut cutter or two different sized biscuit cutters (3-inch and a 1 1/2-inch). Place doughnut on baking sheets lined with silicone baking mats or parchment paper. Cover again with tea towel and place back in sunny warm spot. When doughnuts have doubled in size, remove tea towel. Fry in oil that has been preheated to 375 degrees F. approximately 45 - 55 seconds per side, or until golden brown. Remove doughnuts from oil and immediately place them onto folded paper towels. Repeat the frying process for the doughnut holes but shortening the frying time to approx. 30 - 40 seconds. In a separarte mixing bowl, combine all glaze ingredients; mix well. Dip each doughnut into the glaze, coating as evenly as possible (dip one, or both sides). Run a long handled spoon through the center of each doughnut, hold it up and allow excess glaze to drip for a couple seconds. Place doughnuts onto cooling rack. (Now is the time to add candy sprinkle, chopped nuts, mini chocolate chips, etc…) When the glaze has harden, the doughnuts are ready to serve.
Time 45m Yield 24 Number Of Ingredients 11 Steps:
Heat about 1 quart oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Mix sugar, eggs, and 2 tablespoons oil together in a mixing bowl. Pour milk, vinegar, and baking soda into a liquid measuring cup; milk will become foamy. Add to sugar mixture; mix well. Mix in flour, baking powder, salt, and nutmeg. Drop batter by teaspoonfuls into the hot oil until golden, about 1 minute per side, working in batches. Drain doughnuts on paper towels.
Time 50m Yield 6 Number Of Ingredients 11 Steps:
Beat eggs in the bowl of a stand mixer until whipped to a creamy color. Mix in sugar gradually until well blended. Mix in buttermilk and vanilla extract. Mix in butter. Sift flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl. Beat 1/2 of the mixture into the sugar mixture until well blended; beat in remaining 1/2. Let batter rest for 20 minutes. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Turn dough out onto a floured surface and knead as little as possible until it comes together. Roll dough out using a rolling pin until it is 3/8-inch thick; cut into donut shapes. Lower donuts carefully into the hot oil and cook until light brown, 2 to 3 minutes, turning once. Remove from oil and let cool on a wire rack.
Time 13m Yield 2 dozen, 24 serving(s) Number Of Ingredients 13 Steps:
Mix sugar, spices, salt, and baking powder. Add shortening and vanilla; mix. Add eggs, mix. Add milk and flour; mix. Drop into hot oil using donut dropper. (if mixture is too thick mix in a bit of milk-too thin a bit of flour). Fry in oil turning when first crack appears. -be careful not to crowd. Remove and place on either a drying rack or brown paper bag to drain oil. Ice while warm with powdered sugar icing.
