A favorite childhood doughnut made perfect at home!
2 1/2 cups of all-purpose flour
1/3 cup of granulated sugar
1 tablespoon of baking powder
1/4 teaspoon nutmeg
1/4 teaspoon of salt
1 cup of whole milk
1 large egg, at room temperature and lightly beaten
5 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
4 cups of vegetable oil, about 2 or 3 inches deep in your skillet
4 cups of 500g of confectionery sugar
2 teaspoons of corn syrup
1/2 teaspoon McCormick vanilla extract
1/4 teaspoon of salt
1/4-1/2 cup milk
In a large bowl, sift the flour, sugar, baking powder, nutmeg and salt.
Add the milk, egg, butter and vanilla extract. Stir by hand until the ingredients are completely incorporated. It will be sticky. Cover with a damp towel and refrigerate for 1 hour.
Spread the dough until it is 3/4 inch to 1 inch thick. It is important to make sure the dough is at least 3/4 inch thick or your doughnuts will be too flat.
Once extended, use a doughnut cutter to cut the shapes. If you don’t have a donut cutter, use a round tool such as a kitchen cup or a jar lid that is about 3 inches in diameter. You can use a bottle cap or a small shot glass for the smaller hole.
Place the cut-out donuts on a baking sheet.
PREPARING THE GLAZE
Mix all ingredients in a medium or large bowl. Beat until smooth and the desired consistency has been reached. (I think the perfect consistency is the same as corn syrup, not too liquid but loose enough to fall beautifully into every corner of the doughnut).
Starting with the first pan of doughnuts you cut (meaning those doughnuts have been allowed to rise a little more as you cut the rest) you drop one doughnut at a time into vegetable oil that has been heated to 350°F.
Allow each donut to brown for 45 seconds to 1 minute on one side, then turn it over so that the other side is browned.
Carefully remove the donut from the oil (I prefer a hand sieve) and place it on a plate lined with paper towels.
While the doughnuts are hot, dip one side of the doughnuts into the glaze. Lift and drain in the bowl, then move the donut to a baking tray with a cooling rack on it. (You can also place it on parchment or wax paper but the frosting could build up.)
) The doughnuts can be enjoyed immediately or you can dip them twice depending on how much icing you like.
Store the doughnuts between the parchment paper in an airtight container for up to two days.