Ingredients

(Makes 15 large donuts, or around 25 smaller ones)

For the dough

550 g (4 cups + 2 tbsp flour) All purpose flour

100 g (½ cup) Sugar

½ tsp Salt

¼ tsp Nutmeg

2 tbsp Ginger

1½ tbsp Cinnamon

2 Eggs

240 g (1 cup) Whole milk

80 g (¾ stick) Melted butter

7 g (1 packet) Dried yeast

For the glaze

250 g (2 cups) Powdered sugar

75 g (⅔ stick) Butter

3 - 5 tbsp Milk, depending how thin you like your glaze

1 tsp Vanilla extract

For the Royal Icing

190 g (1½ cups) Powdered sugar

1 Egg white

½ tsp Lemon juice

Any flavor extract you prefer (optional)

Note: You may need to vary the precise amounts given in this recipe, depending on the size of your egg-white, and whether you add any other liquids such as vanilla extract. You should adjust the amounts of lemon juice and powdered sugar to achieve the desired

Method

For the dough

In a large bowl combine flour, nutmeg, ginger, cinnamon, sugar and salt together.

Warm the milk and add egg, melted butter and yeast.

Combine the dry ingredients and the wet ingredients.

Knead the dough on a work surface for 15 minutes. If you choose to use a stand mixer knead the dough on high for 3 minutes.

Transfer the dough to a greased bowl, cover and allow the dough to rise for 2 hours or until the dough has doubled in size.

Roll out the dough, cut out the donut shapes, and let them to rise again for another 30 - 45 minutes.

Heat the oil to 160 °C (320 °F) and fry the donuts until golden.

For the glaze

Mix together melted butter, warm milk, sugar and vanilla extract.

Tips

You can also just toss your donuts in cinnamon sugar.

Donuts are best freshly made. However if you'd like to make these ahead of time, once cooled store the donuts in a ziplock bag or an air-tight container and just before serving pop them in the microwave for 30 seconds. They'll be as delicious as when they’d just been made.

Categories: Donuts, Doughnuts