Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Nutmeg
- Large eggs
- Whole milk (or non-dairy milk)
- Unsalted butter
Instructions
- Mix dry ingredients: In one bowl, combine flour, sugar, baking powder, salt, and nutmeg.
- Whisk wet ingredients: In another bowl, whisk together eggs, milk, and melted butter.
- Combine mixtures: Slowly add the wet mixture to the dry ingredients, stirring until you get a smooth, thick batter.
- Chill dough: Refrigerate the batter for at least 30 minutes to firm up.
- Shape doughnuts: Roll or pat the dough to about 1/2-inch thickness on a floured surface. Use a doughnut cutter or round cookie cutters to cut out shapes.
- Fry doughnuts: Heat oil to 350°F in a heavy-bottomed pan or Dutch oven. Fry doughnuts for 1-2 minutes on each side, until golden brown.
- Drain and cool: Remove doughnuts from oil and drain on paper towels. Let them cool slightly before glazing or topping.
Notes
- Shaping doughnuts: Use a doughnut cutter or ring to get a traditional shape, or shape by hand for custom sizes and forms.
- Frying tips: Keep oil between 350°F and 375°F. Fry only a few doughnuts at a time to avoid overcrowding the oil.
- Glazes & Toppings: Add a vanilla or chocolate glaze for a classic touch. Experiment with toppings like toasted coconut, chopped nuts, or cinnamon-sugar.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven at 350°F for 5-7 minutes to retain crispiness.
- Freezing: Wrap doughnuts and freeze for up to 2 months. Thaw at room temperature or reheat in the oven.