INGREDIENTS:
- 1 cup whole milk, warmed
- 1 tablespoon active dry yeast
- 1/3 cup granulated sugar
- 2 large eggs
- 6 Tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 cups all-purpose flour (spoon and leveled), plus more as needed
- 1 to 2 quarts vegetable oil
- Whisk warm milk, yeast, and sugar in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes. If not, start over with new yeast.
- Add eggs, butter, vanilla, nutmeg, salt, and 2 cups flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 tablespoon at a time, until the dough pulls away from the sides of the bowl. Don’t add too much flour. You want a sticky dough. If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula.
- Keep the dough in the mixer and beat for 2 more minutes or knead by hand on a floured surface for 2 minutes.
- Grease a large bowl with nonstick spray. Place dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a warm environment for 1.5-2 hours or until doubled in size.
- When the dough is ready, punch it down to release air. Remove dough from bowl and turn onto a floured surface. If needed, punch down again to release more air bubbles. Roll the dough out until it is 1/2 inch thick. Using a 3-3.5 inch doughnut cutter, cut into 12 doughnuts. If you can’t quite fit 12, re-roll the scraps and cut more.
- Line baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each. Cover and allow to rest as you heat the oil in the FIREDISC. They will rise a bit as they rest. Place the cooling rack over another baking sheet.
- Pour oil into FIREDISC and set to medium heat. Add 2-3 doughnuts at a time. Cook for 1 minute on each side. Flip and remove doughnuts with Ultimate Flipping Tool. Place fried doughnuts onto the prepared rack. Repeat with the remaining doughnuts, then turn off the heat.
- Make the glaze: Whisk glaze ingredients together. Dip each warm doughnut into the glaze, making sure to coat both sides. Place back onto the prepared rack as excess glaze drips down. After about 20 minutes, the glaze will set and harden.
