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I love this recipe, both because of the decadent flavors it evokes and because of how easy it is to actually make. You can cut out a variety of shapes and sizes and still get a fantastic treaty result! If you want to get wild, try different toppings besides dustings of powdered sugar, powdered cocoa, vanilla icing, etc. For example, apricot jam, warmed in the microwave for 15 seconds on full power, makes a terrific glaze with very little effort at all.
Ingredients
3⁄4 cup scalded milk
1⁄2 cup granulated sugar
1⁄4 teaspoon salt
2 teaspoons cinnamon
2 teaspoons nutmeg
4–6 cups sifted all-purpose flour
1 packet active dry yeast (1⁄4 oz.)
1⁄2 cup warm water
1⁄3 cup butter
2 eggs, beaten
Canola oil for frying
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DIRECTIONS
Scald milk, then add granulated sugar and salt, stirring until dry ingredients dissolve.
Set aside to cool.
In a separate bowl, add cinnamon and nutmeg to flour, then add 2 cups of the dry ingredient blend to the liquid and mix.
In another bowl, dissolve yeast in warm water and let sit for 5 minutes.
Stir yeast into milk-and-flour mixture, then add butter and eggs.
Add the remaining flour, 1⁄2 cup at a time.
When dough is firm, knead 5 minutes on a floured surface.
Place into oiled bowl and cover for 30 minutes.
On lightly floured surface, roll dough out to 1⁄4 thickness.
Cut it into circles or other desired shapes, then set rounds aside to rise for another 30 minutes.
Preheat oil to 375°F.
Add donuts to hot oil a few at a time. Cook approximately 2 minutes on each side, or until golden brown.
Remove and drain on paper towels.
Glaze while warm, sprinkle with confectioners’ sugar, or eat plain.
Makes 12–16