DOUGHNUTS

INGREDIENTS 

2 1/2 cups AP flour

2 tsp yeast

3 tbsp melted butter

1/4  cup sugar 

1/2 tsp salt 

Pinch cinnamon

Pinch nutmeg 

1/2 cup warm milk plus about 2 tbsp extra if needed

1 large egg, lightly beaten.. 

INSTRUCTIONS 

Add the sugar and yeast to the 1/2 c warm milk, allow it to bloom for approx 8 to 10 mins.

Place flour in a large bowl, add salt, nutmeg and cinnamon

Add the butter and egg to the yeast mixture, then make a well in the centre of the flour. Add wet ingredients into the dry and knead to make a soft dough. Brush dough with oil.

Cover the bowl with plastic wrap or kitchen towel and allow it to rise in a warm place until doubled (approximately 1 1/2 - 2 hours). Then place the dough on a lightly floured surface, gently punch the dough to release the air. With a lightly floured rolling pin, roll the dough to a thickness of about 1/2 inch. Cut the dough into about 2 1/2 - 3 inch circles, using a lightly floured doughnut cutter or cookie cutter (will need a smaller cookie cutter to cut out the center "hole"). Place the doughnuts on a lightly floured baking sheet, lined with parchment or wax paper. Gather up the scraps, roll, and cut out remaining doughnuts. You can keep the donut holes to fry separately, if you like. Loosely cover the doughnuts with plastic wrap (lightly butter or spray the plastic wrap with a non stick vegetable spray so the doughnuts won't stick) and allow it to rise in a warm place until almost doubled (about 30-60 minutes. Fry in heated oil,  flip occasionally. Dip into icing sugar glaze.

Glaze

Place icing sugar in a bowl, add melted butter and tiny bit of vanilla extract stir until you get the desire consistency. Dip the doughnut into it and turn over, sprinkle toppings and enjoy.