Homemade Donuts

1. 1

   Make dough: In a stand mixer, combine 3 1/2 cups flour, 1/3 cup sugar, 1 cup warm milk, butter, 1 egg, 1 teaspoon vanilla, 2 1/4 teaspoons instant yeast, 3/4 teaspoon salt and 1/4 teaspoon nutmeg. Using a dough hook, mix until dough comes together in a shaggy dough.

2. 2

   First rise: Scrape down sides and then continue mixing/kneading for 5-10 minutes. If the dough is too sticky, you can add an extra Tablespoon or two. The dough should be soft and not overly sticky. Grease a large container or bowl and place dough inside and cover with a towel. Allow to rise 1.5 hours, or until doubled.

3. 3

   Cut into donut shape: Turn out dough onto a floured surface and roll with rolling pin to 1/2" thick. Use a 3-inch donut cutter to make 18 donuts and about 18 donut holes.

4. 4

   Second rise: Place donuts and holes onto a baking sheet lined with parchment paper. Cover with a tea towel and let them rise again for 20-30 minutes or until puffy. I like to warm my oven to 100°F and place them in there to rise.

5. 5

   Deep fry: Pour 2-3 inches of oil into a heavy duty pot. Using medium heat and a cooking thermometer, heat until 360°F. If the oil gets hotter, lower the heat and try to keep it at a constant 360°. Add 2 donuts at a time and cook for 45 seconds on each side, or until golden. Use a slotted spoon to flip over. Be careful not to let the oil splash. Place donuts onto a cooling rack.

   45s

Glaze

1. 6

   Prep: Place the cooling rack on top of the baking sheet lined with parchment paper.

2. 7

   Make glaze: In a medium mixing bowl, whisk 3 cups powdered sugar, 1/2 cup milk and 1 teaspoon vanilla. Whisk until smooth.

3. 8

   Dip donuts: Dip each warm doughnut into the glaze, making sure to coat both sides. You can double dip for a thicker glaze (this is what I prefer to do). Transfer donuts to a cooling rack. The glaze will set after about 15 minutes. Donuts are best enjoyed the same day.