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In the course of this series so far, I’ve included well over a hundred recipes for more donuts than any one person should ever eat. It occurs to me that it might not be a bad idea to go back every now and then and try different takes on basic ideas. These donuts are basic, but there’s nothing mundane about the way they taste! Give them a try. I think you might just like them!
Ingredients
Dry
2 packets rapid-rise yeast (about 1⁄2 oz.)
1⁄2 teaspoon salt
1⁄8 teaspoon nutmeg (fresh is best, but store-bought is good, too)
4–5 cups flour (cake flour can be substituted)
Wet
1 1⁄4 cups half-and-half (whole milk, 2%, or even 1% can be substituted)
1⁄2 cup granulated white sugar
1⁄3 cup water, warm
3⁄4 cup unsalted butter, melted
2 eggs, beaten
Glaze
4 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1⁄2 vanilla bean, scraped (optional for richer flavor, but a bit pricey)
1 and 1⁄2 cups confectioners’ sugar
3–4 tablespoons hot water, or as needed
Oil for frying
Canola or peanut oil, about 1 quart
Directions
In a small bowl, add the warm water and then sprinkle the yeast packets in. I like to use a wooden spoon for this step to give the yeast every chance. In 3 to 5 minutes, the yeast should be incorporated and there should be some foam on the top.
After the yeast has dissolved, take a larger bowl and mix the yeast, salt, nutmeg, half-and-half, sugar, melted butter, and eggs together with a wooden spoon.
After that is blended thoroughly, add 2 cups of flour and beat on low speed with a hand mixer until smooth.
Next, add more flour, half a cup at a time, until the mixture pulls away from the sides of the bowl.
On a floured surface, knead the dough by hand until it is smooth.
Check the dough by touching it in the center with your finger. It should feel somewhat elastic at this point.
Next, roll the dough out until it’s about 1⁄2 inch thick, and then cut the donuts out with a donut cutter. If you don’t have one available, try using two different-sized glasses. This will do in a pinch. After all, this part of the operation isn’t that precise. Cover the donuts loosely with a light cloth in a warm place for about an hour to give them a chance to rise. After 40 minutes, bring your oil to 350°F.
As the oil is heating, melt the butter in a saucepan, then add the sugar, vanilla, and vanilla bean caviar. Mix thoroughly, thinning with hot water as needed.
When the oil reaches the proper temperature, fry the donuts in shifts, taking care not to overcrowd your frying pan. Turn the donuts as they rise to the surface and fry another few minutes.
Total time could vary, but should take approximately 4–7 minutes total. Remove the donuts from the oil and place on a wire cooling rack. Dip your donuts into the glaze while they’re still hot, and then enjoy!
Yields 6–8 donuts