Ingredients
- 1 1/2 1 1/2 1/2oz) cups whole milk (12 1/2oz)
- 1/3 1/3 1/2 cup water (2 1/2 oz)
- 4 4 4 tbs butter (2 oz)
- 5 5 5 cups all purpose flor (25 ounces)
- 1 1 1 pinch nutmeg
- 1 1 1 pinch cinnamon
- 1 1 1 tsp salt
- 1/4 1/4 1/4 cup sugar (2 ounces)
- 1 1 1 Tbs active dry yeast
- 2 2 2 eggs
- Vegetable oil for frying
Preparation
Step 1
1. In a small pot heat the milk, water, and butter until the butter has melted and the mixture is warm. Remove from heat and allow to cool slightly.
2. Mix the flour nutmeg; cinnamon, salt, sugar, and yeast in the bowl of a mixier (or large bowl if mixing by hand). Add the warm milk mixture and mix to combine. Add the eggs, scraping the bowl well. Turn the mixer up to medium speed, and, using a dough hook, mix until the dough begins to pull away from the edges. If mixing by hand need until it easily pulled away from the size of the bowl well as you need. It will still be quite sticky.
3. Transfer the finished dough to a well oiled container and cover. Allow to rise until doubled in size about one hour. Alternatively you can refrigerate the dough overnight so that it is ready to make in the morning. But you may need to punch the Dow down once or twice during that. To prevent it from over fermenting.
4. To shape the dough nuts roll out half of the Dough on a A lightly floured surface to about 1/2 inch thick. Use a donut cutter to cut donuts alternatively you can use 2 circle cutter’s or even the rim of a drinking glass and the rain of a shot glass to shape the donuts. I also like to cut the donuts into squares about 2“ x 2“ using a pizza cutter this is especially great for filled donuts.
5. Heat the oil to about 360°F you can use a candy fryer thermometer but I just do a test with one of the donut holes or scrap piece of Dough. If it rises rapidly to the surface the oil is ready if the doughnuts begin to brown too quickly oil is too hot.
6- Fry the doughnuts turning them halfway through cooking until they are golden brown on each side. Drain on absorbent paper towels. Finish as desired. You can glaze the donuts by dunking them or by pouring the glaze over the donuts on a rack.
7. Some finishing options :
powdered toss with powdered sugar or cinnamon sugar.
Glazed makes 3/4 cup powdered sugar 3 to 4 tablespoons heavy cream or milk enough to make a runny glaze and half a teaspoon of vanilla.
Chocolate glazed. Makes 3/4 cup powdered sugar 2 tablespoons dark cocoa powder and 4 to 5 tablespoons milk or cream.
Chocolate coated. Dip donuts and temper chocolate that are with 1 to 2 tablespoons vegetable oil.
Fruit glazed. Mix 1 cup powdered sugar and 1/4 cup fruit purée.
Violet glazed. Mix 1 cup powdered sugar 1/4 cup cream or milk and 1 teaspoon violet extract contact with kids if Violet.
Pistachio. Glazed doughnut with basically said press and chopped toasted pistachios.
Coconut. Glaze with coconut glaze 1 cup powdered sugar 1/4 cup coconut milk and 1/2 teaspoon vanilla and press in toasted coconut flakes.
Black and white. Make a dark chocolate ganache with 1 cup chopped dark chocolate and 1/2 cup heavy cream. Make a white chocolate ganache with 1 cup chopped white chocolate with 1/4 cup heavy cream. Glaze have to donut with the chocolate glaze and half with the white glaze.
Caramel glaze. Mount one cup of caramel candies was 1/3 cup heavy cream in the microwave and 10 second class until fully melted. Then the glaze with additional milk or cream as needed to get a pourable glaze.
Meyer lemon. Mix 1 cup powdered sugar with the zest and juice of 1 Meyer lemon then add enough milk to form a pourable glaze.
Cinnamon roll roll out the dough to 1/4 inch thick. Mix together one stick melted butter with one cup granulated sugar and 2 tablespoons of ground cinnamon. Spread the mixture evenly all over the Dough then roll tightly into a cylinder. Cut into 1 inch thick pieces and fry until golden brown. Glaze with basic glaze.