Ingredients
The following ingredients have 2 Servings
- 1 quart(s) salad oil (for deep frying)
- 1 package(s) active dry yeast (1/4 oz.)
- 1 tablespoon(s) sugar plus 1/3 cup sugar (divided)
- 1/4 cup(s) warm water (110 degrees f)
- 6 large eggs
- 6 cup(s) flour
- 1/2 cup(s) melted butter
- 1/4 teaspoon(s) salt
- 1 1/2 cup(s) whole milk
- 1/2 cup(s) half and half
- 1 tablespoon(s) vanilla
- 2 teaspoon(s) freshly grated nutmeg
- 2 tablespoon(s) cinnamon (optional)
- - cinnmon-sugar (for coating)
Instruction
- In a large deep pot or fryer heat the oil to 350 degrees F.
- In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside for 5 min. In an electric mixer, add the eggs and whip until the eggs are thick and pale yellow in color.
- Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half, vanilla. Add the salt. Add the all dry ingredients: flour, sugar, salt, nutmeg & cinnamon - 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours.
- Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a golf ball.
- Place on s greased baking sheet. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) let the dough rise until double in size, about 1 hour.
- Fry a couple of the pieces at a time, until golden brown, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate. Roll the doughnuts in cinnamon-sugar and serve hot.
