15 min
PREP TIME
20 min
COOK TIME
289
CALORIES
14
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 18 SERVINGS
- Donuts
- 1 1/2 cups (375 milliliters) whole milk
- 1 packet (1/4 ounce/8 g) active dry yeast , about 2 1/4 teaspoons (11 ml)
- 4 cups (1 liter) flour
- 1/2 cup (1 stick) (113 grams) unsalted butter , softened
- 1/3 cup (75 milliliters) granulated sugar
- 2 eggs
- 1 teaspoon (5 milliliters) salt
- 1/2 teaspoon (2 milliliters) Ground Cinnamon
- 1/4 teaspoon (1 milliliter) Ground Nutmeg
- Canola oil , for frying
- Sweet Mustard Glaze
-
2
cups
(500 milliliters)
icing sugar
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Substitution Available
- confectioners’ sugar
- 2 teaspoons (10 milliliters) Pure Vanilla Extract
- 3 tablespoons (45 milliliters) whole milk
- 5 tablespoons (75 milliliters) French’s Classic Yellow Mustard
Preparation
- 1 Place milk in microwave-safe bowl. Microwave on HIGH 30 to 40 seconds, or until warm. Add yeast, stirring until dissolved. Let stand 5 to 10 minutes or until foamy. Mix 2 cups (500 ml) of the flour, butter, sugar, eggs, salt cinnamon and nutmeg in bowl of stand mixer fitted with paddle attachment on medium speed. Add milk mixture, stirring just until well blended. Gradually add remaining 2 cups (500 ml) flour, mixing just until dough comes together.
- 2 Spray large bowl with no stick cooking spray. Shape dough into a smooth ball and place in bowl; spray lightly with no stick cooking spray. Cover bowl with plastic wrap. Place in warm, draft-free place. Allow to rise until dough is doubled in size, about 45 minutes to 1 hour.
- 3 Transfer dough to lightly floured surface. Knead 2 minutes to work out any large air bubbles. Roll out dough into large circle, about 1/2-inch (1-cm) thick. Cut 18 donut shapes using a 4-inch (10-cm) round cutter, rerolling scraps to cut as needed. Use a 1-inch (2.5-cm) round cutter to remove center of dough for donut holes. (If you have a donut cutter, use it instead!) Let donut dough stand 10 minutes.
- 4 Meanwhile, pour oil into large heavy skillet, filling about 3 inches (7.5 cm) up sides of skillet. Heat to 350°F (180°C). Working in batches of 2 to 3 at a time, carefully place donuts in hot oil. Fry 1 to 2 minutes per side, until golden brown and puffy. Remove with tongs or a slotted spoon; place on wire rack lined with paper towels. Cool slightly. (You can also fry the donut holes if you’d like!)
-
5
Meanwhile, for the Glaze, mix all ingredients in medium bowl until well blended and smooth. Dip donuts in glaze to coat. Place donuts on wire rack set over a baking sheet or wax paper. Sprinkle with your favorite toppings, such as crumbled cake or vanilla wafer cookies, crushed pretzels, or sprinkles.
Test Kitchen Tips:
• To make a sweet mustard cake topping, mix 1 cup (250 ml) crumbled prepared yellow or pound cake and 1 teaspoon (5 ml) French’s Classic Yellow Mustard until well blended. Sprinkle over freshly glazed donuts.
• For a thicker glaze, reduce the amount of Mustard and milk by 1 tablespoon (15 ml) each. Increase icing sugar by 1/4 cup (60 ml) and prepare as directed.
• For a bright yellow glaze, stir in 4 to 5 drops Club House® Yellow Food Color.
NUTRITION INFORMATION
(per Serving)
