These yeast doughnuts covered with glazed icing are even better than the store-bought ones! This yeast donut recipe is easy and fun to make.
Ingredients
- scalded milk: 0.75 cup
- granulated sugar: 0.33333 cup
- salt: 0.25 tsp
- active dry yeast: 1 envelope (.25 ounce envelope)
- warm water: 0.25 cup
- sifted all-purpose flour: 4 cups
- freshly grated nutmeg: 1 tsp (optional)
- butter or margarine: 0.33333 cup
- eggs: 2 piece (beaten)
- oil for deep frying:
- confectioners' sugar: 2 cups
- milk: 6 Tbsp
Metric Conversion
Stages of cooking
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Stir together scalded milk, sugar, and salt in a large bowl; set aside to cool until tepid. Dissolve yeast in warm water in a small bowl; let stand until creamy, about 5 minutes.
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Stir together flour and nutmeg in a bowl. Add 2 cups flour mixture to milk mixture; beat until well-blended.
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Stir yeast mixture into milk and flour mixture, then mix in butter and eggs. Mix in remaining flour mixture, 1/2 cup at a time. When dough is firm enough, turn it onto a floured surface and knead for 3 to 4 minutes. Place into an oiled bowl, cover, and allow dough to rise until doubled, 30 to 35 minutes.
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Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut into circles using a donut or round cutter. Set aside to rise until light, 30 to 40 minutes.
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Heat 1-inch-deep oil in a deep, heavy frying pan to 375 degrees F (190 degrees C).
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Fry donuts in hot oil a few at a time. Cook each side until golden brown, then remove to drain on paper towels. Glaze while warm, or sprinkle with sugar.
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Stir together confectioners' sugar and 6 tablespoons milk in a bowl until smooth. Dip warm donuts into glaze; set aside to cool.
