for the donuts;
180 g lukewarm milk
8 g yeast
75 g sugar
385 g flour (use T55 in France)
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
30 g unsalted butter, melted
1 small egg
for the glaze;
90 g icing sugar
45 g dark molasses (or honey)
1 to 2 teaspoons warm water
Stir together the milk and yeast, and set aside until foamy, about 10 minutes.
Meanwhile, in the bowl of an electric mixer, whisk together the sugar, flour, salt, cinnamon, and nutmeg. Form a well in the center, and add the milk/yeast mixture, the melted butter, and the egg. Using the dough hook, mix on low speed until the dough comes together to form a ball. Mix on medium-low speed for another 3 minutes. Note that the dough will be quite soft/sticky.
Use a spatula to scrape the dough out into a greased bowl, cover with plastic wrap, and place somewhere warm to rise until doubled in size (the oven with the light on works great) – about an hour.
Once the dough has risen, dump it out onto a well floured surface, and punch it down. Use a rolling pin to roll it to about 1/2″ thick. Use two circle cutters to cut donut rings. Transfer the donuts and donut holes to a couple of baking sheets that have been lined with greased-parchment paper. Lightly spray the tops of the donuts with oil, cover with plastic wrap, and let them rise until doubled in size – about 45 minutes.
Prepare to fry the donuts; use a blade or scissors to cut the parchment into squares, such that each donut is on it’s own little piece of parchment.
I recommend using a safety fryer, but if you don’t have one, simply heat the oil in a pot with an instant read thermometer attached, and regulate the temperature very carefully. You’ll want to keep the oil at about 375F (190F).
Use the parchment paper to lift each donut (they’re a bit fragile!) to the heated pot of oil and drop it in. I fried three at a time, for about a minute or so on each side, until golden brown. Place the donuts onto a cooling rack lined with paper towel to absorb excess oil. Follow the same procedure for the donut holes, but only for for about 30 seconds per side.
To make the glaze for the donuts, simply whisk together the icing sugar, molasses (or honey), and water, adding the water gradually until the glaze has the right consistency. You’ll want it to be able to flow, while still being quite thick. Then dip each donut into the glaze, and set aside on a cooling rack (with paper towel underneath to catch the drips) to set up. Add sprinkles if desired.
© Half-Baked by Liz
*See original blog post here, with pictures!