Tonight on Cooking Across the Globe 🌏 the spirit of Homer J. Simpson is very happy! It is National Donut Day. Lars delivered the most glorious yeast donut I have had in some time. I am worried about the kids tummies as they ate their weight in this yummy treat. Might have to skip a full dinner and just indulge.
Today on Cooking Across the Globe 🌏 we decided to fill our house with the sweet smells of cinnamon and nutmeg. The boys waited patiently as we plunged the last donut 🍩 into the icing and set them out to cool. Fortunately we had a vintage Rumford Baking Powder donut punch used as decor in our kitchen. We finally put it to good use. Shout out to East Providence!!
1 cup (240ml) whole milk, warmed to about 110F*
1 Tablespoon active dry yeast*
1/4 cup (50g) granulated sugar
2 large eggs
6 Tablespoons (86g) butter, melted and slightly cooled
1 teaspoon pure vanilla extract
4 cups (490g) all-purpose flour (spoon & leveled), plus more as needed
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 2 quarts vegetable oil*
2 cups (240g) confectioners sugar, sifted
1/3 cup (80ml) heavy cream or whole milk (I prefer cream)
1/2 teaspoon pure vanilla extract
- Pour the warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Sprinkle yeast and 1/2 teaspoon of the sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes.
- With the stand mixer running on low speed, add the remaining sugar, eggs, butter, vanilla, 2 cups of flour, salt, and nutmeg. Beat on low speed for 1 minute or until combined. Add remaining flour and beat on medium-high speed until the dough begins to pull away from the sides of the bowl. The dough should be thick, yet soft. If it is too wet, add 2-3 more Tablespoons of flour.
- Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 1 and 1/2 hours.
- Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Roll the dough out until it is only 1/2 inch thick. Using a doughnut cutter, cut into 12 doughnuts. If you cant quite fit 12, re-roll the scraps and cut more.
- Line 2 baking sheets with parchment paper or silicone baking mats. Place 6 doughnut and doughnut holes on each. Cover with kitchen towels and allow to rest for about 15-20 minutes as you prepare the oil. Place a cooling rack over a third baking sheet.
- Pour oil into the pot set over medium heat. Heat to 375F (191C). Add 2-3 doughnuts at a time and cook for 1 minute on each side. 6.
- Carefully remove with a metal spatula or metal slotted spoon. Place onto prepared rack.
Make the glaze: Whisk all of the glaze ingredients together. Dip each warm doughnut (don’t wait for them to cool!) into the glaze, making sure to coat both sides.