Loving Doughnuts

So then I made doughtnuts.... I was so shook when I made these doughnuts. Really. They are so soft and they stay soft! They were so fluffy and soft I was scared eating them. I had to stop and count... how many did I eat, how many did I make?

This detailed recipe by Sally's Baking Addiction is easy. Set aside 1 hour to let the dough rise, use a thermometer if you want to be sure of the temperature of the yeast mixture and again when you fry. Otherwise this recipe, utensils and ingredients need is straight forward. These doughnuts come out perfect each time I felt like a pro. I've made them several times, now. Somehow I always ended up with 24+ doughnuts even though the recipe is for twelve.  So, plan to share or freeze doughnuts.

  Read the blog post by Sally to see all the complete steps.

Ingredients

• 1 cup (240ml) whole milk, warmed to about 110°F (43°C)*
• 1 Tablespoon active dry yeast*
• 1/3 cup (65g) granulated sugar
• 2 large eggs
• 6 Tablespoons (86g) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 4 cups (500g) all-purpose flour (spoon & leveled), plus more as needed
• 1 – 2 quarts vegetable oil*

Glaze

• 2 cups (240g) confectioners’ sugar, sifted
• 1/3 cup (80ml) heavy cream or whole milk (I prefer cream for thicker consistency)
• 1/2 teaspoon pure vanilla extract