Growing up in our household was a joyous time for me as a kid, my mom worked but, she spent most of her time in the kitchen when she wasn’t working. I can remember sitting at the table with my sister and brother waiting on my mom to finish making doughnuts for us. The smell when she fried them was unbelievable, she would make glaze and, she would shake some in sugar and cinnamon because that’s the way my brother preferred them.
The other day I decided to try and make these for my family, the last time I made homemade doughnuts for my kids, they were very young, but they can remember me making them. So, I made the doughnuts, and my husband and granddaughter loved them, even my oldest son came by and snatched two of them, I swear that guy has radar. The one thing I am going to do the next time I make these is to double the recipe because this recipe only made twelve and in my house twelve just isn’t enough. So, if you need a bigger batch just double up.
After making the doughnuts, I taste them, and I was very pleased with the outcome, the smell, and the taste of the dough was delightful I could have eaten 3 or four, but with only twelve of them I had to leave some for the family.
Below is the video of how I made the doughnuts and the icing, view the video and the recipe below, let me know what you think! After all its time to make the doughnuts.
GLAZED DOUGHNUTS
INGREDIENTS FOR DOUGH
2- 1/4 CUPS ALL PURPOSE FLOUR
4 TABLESPOONS OF SUGAR
½ TEASPOON SALT
1/4 TEASPOON NUTMEG
1 EGG
1/2 CUP MILK
1/3 STICK MELTED BUTTER
1 PACKET DRIED YEAST
GLAZE
2 CUPS OF POWDERED SUGAR
2/3 STICK OF BUTTER
4-6 TABLESPOONS OF MILK
1 TEASPOON VANILLA EXTRACT
DIRECTIONS
IN LARGE BOWL COMBINE FLOUR, NUTMEG, SUGAR AND SALT TOGETHER.
WARM THE MILK AND ADD EGG, MELTED BUTTER AND YEAST, (DO NOT MAKE THE MILK TOO HOT IT WILL KILL THE YEAST
COMBINE DRY AND WET INGREDIENTS TOGETHER – NEAD DOUGH ON HIGH FOR 3 MINUTES UNTIL THE DOUGH FORMS IN A BALL
TRANSFER DOUGH TO A GREASED BOWL, MOVING DOUGH AROUND IN BOWL TO COAT ALL SIDES. COVER WITH PLASTIC WRAP AND ALLOW DOUGH TO RISE FOR 2 HOURS. ROLL OUT DOUGH CUT INTO DONUTS AND RISE AGAIN FOR ABOUT 30 MINUTES. HEAT OIL TO ABOUT 320F COOK DONUTS UNTIL GOLDEN BROWN.
FOR GLAZE
MIX TOGETHER MELTED BUTTER, WARM MILK, SUGAR AND VANILLA EXTRACT
DIP DONUTS AND PLACE ON RACK TO COOL – ENJOY!