1/4teaspoonground nutmeg (omit if you don't like nutmeg!)
1/4cup(50 grams) granulated sugar
2 1/4teaspoons(1 package) instant yeast
3cups(380 grams) all purpose flour
1cupwhole milk, lukewarm
2tablespoons(28 grams) unsalted butter, melted
6cupspeanut or vegetable oil or 2 1/2 pounds shortening
For the glaze:
3 1/2cups(438 grams) powdered sugar, sifted
1 1/2teaspoonscorn syrup
Make the dough
In a large bowl, mix together all the ingredients until well combined. Let the dough rest for 5 minutes. Knead the dough with an electric mixer fitted with a dough hook or by hand until smooth and soft, about 6 to 8 minutes. Place the dough in a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough out into 1/4-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Cover the dough with a clean kitchen towel and let rise until doubled in size, about 1 hour (unless following the Make ahead instructions below).
To make ahead, once the doughnuts are cut, they can be covered and allowed to rise in the fridge overnight. Let come to room temperature before frying.
Fry the doughnuts
Heat the oil in a large, deep, and heavy pan to 350°F. Place three doughnuts in the oil at a time and fry until golden brown, about 1 minute per side. Do not overcook the doughnuts. Drain on a paper towel-lined plate.
Make the glaze:
Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set before serving.
Glazed Doughnuts https://handletheheat.com/glazed-doughnuts/ May 16, 2017