Ingredients
1 1/2 cups milk
2 1/2 ounces vegetable shortening, approximately 1/3 cup
2 packages instant yeast
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
23 ounces all-purpose flour, plus more for dusting surface
Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending
on fryer
Place the milk in a medium saucepan and heat over medium
heat just until warm enough to melt the shortening. Place the
shortening in a bowl and pour warmed milk over. Set aside.
In a small bowl, sprinkle the yeast over the warm water and let
dissolve for 5 minutes. After 5 minutes, pour the yeast mixture
into the large bowl of a stand mixer and add the milk and
shortening mixture, first making sure the milk and shortening
mixture has cooled to lukewarm. Add the eggs, sugar, salt,
nutmeg, and half of the flour. Using the paddle attachment,
combine the ingredients on low speed until flour is
incorporated and then turn the speed up to medium and beat
until well combined. Add the remaining flour, combining on low
speed at first, and then increase the speed to medium and
beat well. Change to the dough hook attachment of the mixer
and beat on medium speed until the dough pulls away from
the bowl and becomes smooth, approximately 3 to 4 minutes.
Let rise in a well oiled bowl
On a well-floured surface, roll out dough to 3/8-inch thick. Cut
out dough using a 2 1/2-inch doughnut cutter or pastry ring
and using a 7/8-inch ring for the center whole. Set on floured
baking sheet, cover lightly with a tea towel, and let rise for 30
minutes.
Preheat the oil in a deep fryer or Dutch oven to 365 degrees F.
Gently place the doughnuts into the oil, 3 to 4 at a time. Cook
for 1 minute per side. Transfer to a cooling rack placed in
baking pan. Allow to cool for 15 to 20 minutes prior to glazing,
if desired.
Originally Submitted
2/6/2014
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