The Collegio Pittsburg's student voice since 1916
Ingredients:
1 cup whole milk, warmed
1 Tablespoon active dry yeast
1/4 cup granulated sugar
2 large eggs
6 Tablespoons butter melted and slightly cooled
1 Teaspoon pure vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1-2 quarts oil
For glaze:
2 cups confectioner’s sugar sifted
1/3 cup heavy cream
1/2 teaspoon pure vanilla extract
Directions:
To begin, pour the warm milk in a large bowl. Sprinkle the yeast and 1/2 Teaspoon of sugar on the top of the milk. Lightly stir it together with a spoon and allow it to sit for five minutes. After five minutes, the mixture should be frothy. If it isn’t, start over with new yeast.
Next, add the remaining sugar, eggs, butter, vanilla, two cups of flour, salt and nutmeg. If you have a stand mixer, beat it on low for one minute or until combined.
Add the remaining flour and continue to beat or mix it until the dough begins to pull away from the sides of the bowl. The dough should be thick, yet soft and slightly sticky. If the dough is too wet, add two to three more tablespoons of flour.
To begin to form the donuts, form the dough into a ball and turn it out onto a lightly floured surface. Then knead the ball for about two minutes, then place it 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, this usually takes about one and a half hours.
Once the dough has doubled in size, punch it down to release any air bubbles. Remove the dough from the bowl and turn it out onto a lightly floured surface. If necessary, punch it down again to release any more air bubbles if needed. Then, roll the dough out until it’s only a half inch thick. Using a biscuit cutter or end of a large pastry tube (if you don’t have a donut cutter, otherwise use one of those), cut the dough into 12 donuts.
Line two baking sheets with parchment paper and place six donuts and donut holes on each. Cover with a kitchen towel and allow them to rest for about 15 to 20 minutes as you prepare the oil.
For the oil, pour it into a pot over medium heat. Heat the oil to about 375°F and add two to three donuts at a time to cook. Cook them for about a minute on each side. Carefully remove them with a metal spoon or spatula and place them on a rack to cook.
For the glaze, whisk all the ingredients together and dip each warm donut into the glaze and make sure to coat both sides. Place them back onto the rack to allow the excess glaze to drip down and set.
Wait for the donuts to set and for the glaze to harden then enjoy!