| Level: | Intermediate |
| Total: | 9 hr 36 min |
| Prep: | 30 min |
| Inactive: | 9 hr |
| Cook: | 6 min |
| Yield: | 40 doughnuts |
Ingredients
- 1/2 cup milk
- 1 teaspoon sugar plus 1/3 cup
- 1 1/2 teaspoons active dry yeast
- 1 egg
- 1/4 cup water
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 4 tablespoons butter, melted
- Vegetable oil, for frying
- 1 cup sugar
- 1 teaspoon ground cinnamon
Instructions
- Make the Doughnuts: In a small saucepan, warm the milk slightly with 1 teaspoon sugar. Add the yeast and let sit for 5 minutes to proof.
- In a small bowl, beat the egg with the water.
- In a standing mixer with a paddle attachment mix the flour, remaining 1/3 cup sugar, salt, and nutmeg. Add the proofed yeast mixture, beaten egg mixture, and melted butter. Remove the paddle, switch to a dough hook, and mix until well-blended and kneaded, about 15 minutes. Transfer the dough to a large greased mixing bowl. Cover with plastic wrap and chill overnight.
- On a floured surface, roll the dough out to about 1/4-inch thick and transfer to a sheet pan. Cover with plastic wrap, and chill for 30 minutes, allowing the dough to rest.
- Cut dough into 1 1/2-inch squares. Line a sheet pan with a buttered sheet of parchment paper. Arrange the dough squares 1/2-inch apart on the sheet pan and cover with another sheet of buttered parchment. Place in a warm place to rise about 30 minutes.
- Make the Coating: In a small bowl, combine the sugar and cinnamon to coat doughnuts.
- Heat the oil in a large pot to 375 degrees F and fry the doughnuts for 1 to 2 minutes on each side. While doughnuts are still warm, toss them in the cinnamon sugar, to coat.
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 94 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 7 mg |
| Sodium | 32 mg |
Reviews
I really wanted to love these, but I didn’t. I believed they would be worth the wait, but they were not. They were time consuming and very heavy. I agree with the previous reviewer who stated they would just use a refrigerated dough. Instant gratification!!
I first made these doughnuts when I was 12 years old. They were easy and turned out to be delicious. I’m getting ready to make thema agin right now. I love them!
I admit, I did modify the recipe by using a doughnut cutter and a glaze as opposed to cinnamon-sugar.
I was hoping for something a little lighter, but the dough made for a somewhat dense product. It was almost like a cake-type doughnut.
This recipe takes a long time to make for relatively mediocre results. I honestly felt I could have used canned biscuit dough, saved a lot of time, and had a similar product.
Perhaps these results are not typical and it was my technique that was to blame.
i love to cook especialy bake and so i get alot of ideas from these shows. some day i want to go to a cullinary school and open my own resteraunt. thank you for your ideas.