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Yeast - In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, and instant dry yeast (you can also knead this by hand). Let rest for 3 to 5 minutes until foamy.Tip - It is not necessary to activate instant yeast. But I always like to ensure my yeast is good and water is at the right temperature by activating it. This way I don't waste ingredients.
Wet Ingredients - To the prepared yeast mixture add the egg, vanilla, and butter.
Dry ingredients - In a bowl combine flour, salt, and nutmeg.
Next, add the wet ingredients into the dry ingredients - Yeast mixture to flour mixture.
Combine well until all the flour is incorporated. Then, knead for 3 minutes on the stand mixer or 5 minutes by hand. Tip - Avoid adding too much flour when kneading. We want a soft, elastic, and slightly sticky dough.
Place the dough in an oiled bowl and let rise for 60 to 90 minutes or until double in volume.
After an hour, the dough should have been doubled in volume.
Transfer to a well-dusted work surface. Degas/delate then shape into a ball again.
On a lightly floured surface, using a rolling pin, roll to about 1/4 inch thickness.
Using a 3-inch cookie cutter cut out as many discs as you can. Then, use a 1/2 inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter.Tip - Dust the edges of the cookie-cutter with flour so it will give you clean edges.
Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour. Tip - The flour will prevent the donuts from sticking to the parchment paper.
Gather the remaining dough and cut-outs into a ball. Roll again using as little flour as possible to make the donuts. Tip - Keep some donut holes for testing the temperature of the oil. Alternatively, you can use a thermometer.
Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
Place the donuts in the fridge for about 45 minutes to an hour to prove it again. They will rise and be cold but easier to handle when chilled.
Pour oil into a heavy pot or deep fryer and bring to about 350 °F - 360 °F.Tip 1 - Make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.Tip 2 - You want the oil hot, but not too hot. When you drop a donut hole it should come up in about 30 seconds. If it comes up too soon, it means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly.
Gently add the cold donuts to the oil.Tip - Add two to three depending on the size of your skillet. If you add too many it will lower the temperature of the oil, which will lead to the donuts becoming too oily.
Let the donut cook for 30 seconds, then flip, and cook on the other side for another 30 seconds. This way you will get an even color on both sides.
Continue to cook gently turning as necessary until golden brown.Tip - If the oil is too hot the donuts will brown quickly but still be raw inside. So, find that optimum temperature that works.
Remove and drain on a paper hand towel.
Melt chocolate and cream in a microwave-safe bowl or double boiler.
Add the light corn syrup and vanilla extract. Combine until it's smooth and glossy.
The glaze should be a thick pouring consistency. If necessary, add a tbsp or two of more cream.
Once cooled, dunk each donut in the glaze.
Let the excess drip well before you place it on the platter. Tip - Hold the donut upside down for a few seconds longer so the excess chocolate drips off completely. Otherwise, once you turn it over too much excess will drip down creating messy sides.
Let the chocolate set for a few minutes before you serve. Tip - If you want to add toppings such as sprinkles, nuts, chocolate shavings, or white chocolate drizzle. Now would be a good time when the chocolate is still melted.