Ingredients:

  • 1 cup whole milk, warmed to 105°F
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 1 large egg, room temperature
  • 0.25 cup unsalted butter, softened and cubed
  • 1 tsp fine sea salt
  • 3.5 cups all-purpose flour
  • 0.25 tsp ground nutmeg
  • 2 cups powdered sugar, sifted
  • 4 tbsp whole milk
  • 1 tsp vanilla extract
  • 1 quart vegetable oil for frying

Instructions:

  1. Bloom the yeast in the warm milk and sugar for 5–10 minutes until foamy.
  2. Add the egg and approximately half of the flour. Using a stand mixer with a dough hook, mix until a shaggy mass forms.
  3. Gradually add the salt and the remaining flour while continuing to mix.
  4. With the mixer on medium-low, incorporate the cubed butter one piece at a time until the dough is smooth and elastic.
  5. Cover the dough and allow it to rise in a warm, draft-free spot for 2 hours or until doubled in size.
  6. Punch down the dough and roll it out on a lightly floured surface to 1/2-inch thickness. Cut into rings using a donut cutter.
  7. Heat the oil in a heavy-bottomed pot to 350°F (175°C). Fry donuts for about 60-90 seconds per side until golden brown with a visible white ring.
  8. Whisk together powdered sugar, 4 tablespoons milk, and vanilla to create the glaze. Dip warm donuts into the glaze and set on a wire rack to harden.