4-1/2 to 5 C. flour, divided
2 pkgs. dry yeast
1 C. milk
3/4 C. water
1/3 C. vegetable or canola oil
1/4 C. granulated sugar
2 tsp. salt
1-1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
2 eggs at room temperature
- melted butter
Stir together 2 cups flour and yeast. Combine milk, water, oil, sugar, salt and
spices and heat to 120°F.
Add liquid ingredients to flour/yeast. Beat until smooth (2 minutes on medium
mixer speed). (Or 300 strokes by hand). Blend in eggs.
Add 1 cup flour and beat 1 minute on medium speed. (or 150 strokes by hand).
Stir in more flour to make a very thick batter. Cover and let rise in a warm
place until doubled. (about an hour). Punch down dough.
Turn onto well-floured surface. Turn dough over 2 or 3 times
to shape into a soft ball. Roll out to 1/2 inch thick. Cut with doughnut cutter.
Gather cut-out "holes," re-roll, and re-cut. Place doughnuts 2 inches apart on
greased baking sheets. Brush with melted butter and let rise until doubled.
(about 20 minutes)
Meanwhile, preheat oven to 425°F, and make glaze. Bake
doughnuts for 8 to 10 minutes. Remove from baking sheets and glaze while warm.
Yields about 3 dozen doughnuts.