Glazed Yeast Doughnuts

Recipe View In a large bowl, combine the scalded milk, granulated sugar, and salt. Stir to dissolve. Set aside to cool until lukewarm (about 10-15 minutes).

Recipe View In a small bowl, dissolve the active dry yeast in the warm water. Let stand until foamy, about 5 minutes.

Recipe View In a separate bowl, whisk together the sifted flour and nutmeg.

Recipe View Add 2 cups of the flour mixture to the cooled milk mixture. Beat with an electric mixer until well combined.

Recipe View Stir in the yeast mixture, softened butter, and beaten eggs. Gradually add the remaining flour mixture, about 1/2 cup at a time, until a soft dough forms.

Recipe View Turn the dough out onto a lightly floured surface and knead for 3-4 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size, about 1-1.5 hours.

Recipe View Gently punch down the dough. Roll it out on a lightly floured surface to 1/2-inch thickness. Cut out doughnuts using a doughnut cutter or round cookie cutter. Place the doughnuts on a baking sheet lined with parchment paper. Cover and let rise until light and puffy, about 30-40 minutes.

Recipe View In a deep, heavy-bottomed pot or Dutch oven, heat 1 inch of vegetable oil to 375°F (190°C). Use a deep-fry thermometer to monitor the temperature.

Recipe View Carefully fry the doughnuts, a few at a time, in the hot oil until golden brown on each side, about 1-2 minutes per side. Remove the doughnuts with a slotted spoon and place them on a wire rack lined with paper towels to drain.

Recipe View While the doughnuts are cooling slightly, prepare the glaze: In a medium bowl, whisk together the confectioners' sugar and milk until smooth. Add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.

Recipe View Dip the warm doughnuts into the glaze, coating them completely. Place the glazed doughnuts back on the wire rack to allow the glaze to set. Enjoy!