(This is really our picture ... we really made these!! Can you believe it!?)2 cups scalded milk
1/2 cup butter
2/3 cup sugar; 1 tsp sugar
1 tsp salt
2 TBS yeast
4 eggs (beaten)
1/4 tsp nutmeg
7 cups sifted flour; divided into 3 cups & 4 cups separately
Glaze
3 cups powdered sugar
1/2 tsp salt
1/2 tsp vanilla
1/2 cup cold water
Mix together ingredients for glaze and set aside (glaze will be very runny ... don't add more sugar to thicken it ... it's supposed to be very runny). Melt butter in hot milk; add 1 tsp sugar and salt. Allow mixture to cool. Beat in yeast, nutmeg, eggs, 2/3 cup sugar, and then add 3 cups flour. Switch to the hook attachment on your mixer, if your mixer has one. Add the rest of the flour (dough will be very sticky ... it's supposed to be that way). Knead (using your electric mixer with the hook ... or whatever attachment you have) for 5 minutes. Dough will still be VERY sticky. Allow dough to rise for 1-1 1/2 hours (remaining in the mixing bowl the whole time). Roll out dough to about 3/4 inch thick. Cut into doughnuts. Pull cut outs away from other dough and place on a greased sheet of plastic wrap. Allow doughnuts to continue to rise for another 30-45 minutes. Heat oil to 365 degrees about 15 minutes in advance. Fry doughnut holes first to test oil. Adjust the temperature of the oil if the holes burn or cook too slowly. Allow doughnuts to cool on a paper towel. Dip in room temperature glaze. YUMMY!
***We used one of Ryan's medicine droppers to fill some of the doughnuts, without holes, with raspberry jam and vanilla pudding. We covered the jam filled doughnuts with powdered sugar and the pudding filled ones with glaze ... would have been better with chocolate icing, but I didn't feel like making any, lol. We also dipped some of the regular doughnuts in a cinnamon sugar mixture. YUM!!
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