Doughnuts, Donuts, D’oh! Nuts!

Doughnuts-72-dpi

I’m watching my weight…(watching it go up). So I probably shouldn’t have agreed to teach a doughnut class last week. But I did, and the students did a great job, and I’m in an elastic waistband now. This is the raised doughnut they made, and it’s a doozy. The flavoring here is lemon and nutmeg, but you can add anything you want. But…be aware… if you add Bacon or Sriracha, do not invite me over.  That is just weird.

Ingredients

1 cup warm milk

¼ ounce granulated yeast

¼ cup sugar

2 tablespoons unsalted butter, melted

1 egg

½ teaspoon freshly grated nutmeg

grated zest of 1 lemon

2-3 cups all-purpose four

½ teaspoon sea salt

Glaze:

1/3 cup unsalted butter, melted

2 cups powdered sugar, sifted

1 teaspoon vanilla extract (or maple, or liqueur, or whatever you want)

½ teaspoon sea salt

¼ – ½ cup hot water

 

Method

  1. Stir together milk, yeast, sugar, and set aside to proof for 10 minutes.
  1. Add butter, egg, nutmeg, zest, and 1 cup of flour. Stir together to form a paste. Add salt, and enough of the remaining flour to form a smooth dough. Knead 8-10 minutes, until smooth and elastic. Cover and let rise until doubled in volume, about 1 hour.
  1. While dough rises, make the glaze. Combine melted butter with powdered sugar, vanilla, and salt, and stir until smooth. Just before using, adjust consistency with hot water, 1 tablespoon at a time. Use while hot.
  1. Heat oil to 350° F. Turn dough out onto a floured surface and with a rolling pin, roll out to ½ thick, then cut into shape. Fry in hot oil 1-2 minutes on each side, until evenly golden brown. Drain on paper towels, and while hot, dip into white glaze. Let stand a few minutes until glaze is set.

 

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