Nutmeg Doughnuts
Nutmeg Doughnuts recipe
Yield
40 servingsPrep
20 minCook
8 hrsReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| 1 | cup |
sugar
|
|
| 6 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | cup |
yeast, active dry
|
*
|
| 1 | cup |
water
warm |
|
| ¼ | teaspoon |
salt
|
|
| 3 | large |
eggs
well beaten |
|
| ¼ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 237 | ml |
sugar
|
|
| 1.4 | l |
all-purpose flour
|
|
| 2.5 | ml |
nutmeg
|
|
| 237 | ml |
yeast, active dry
|
*
|
| 237 | ml |
water
warm |
|
| 1.3 | ml |
salt
|
|
| 3 | each |
eggs
well beaten |
|
| 59 | ml |
butter
melted |
|
Directions
Scald the milk and set aside to cool to lukewarm.
To the dissolved yeast add ½ cup of flour and mix to a batter. Add to the milk. Stir in 1 teaspoon of the sugar and about 3 cups of flour. Set in a warm place to rise overnight.
In the morning, add the well-beaten eggs, nutmeg, butter, sugar, and salt and mix thoroughly. Stir in enough flour until batter can no longer be stirred with a spoon.
Set aside to rise until light. Roll on a well-floured board and cut with a doughnut cutter. Let rise again, and then fry in hot fat until golden brown.
