What you need,
For the donuts,
3 cups of canola oil for frying
1 cup + 2 tbsp. all-purpose flour
1 tsp. baking soda
1/8 tsp. ground nutmeg
1/8 tsp. salt
1 egg yolk
¼ cup granulated sugar
½ tbsp. unsalted butter, melted (as usual I used salted
butter and omitted the salt)
¼ cup milk (I used 1%, it is just what I had)
¼ tsp. vanilla
For the glaze,
1 cup icing sugar
¼ cup butter
2 tbsp. milk or cream
½ tbsp. light corn syrup
1 tsp. vanilla
2 oz. semi-sweet chocolate, chopped
To make the donuts,
Start by heating the oil in a large heavy bottomed pot with
high sides over medium high heat until it reaches 370 degrees.
In a large bowl sift together the flour, baking soda, nutmeg
and salt.
In a separate bowl whisk together the egg yolk and sugar
until light and fluffy. Stir in the butter and milk.
Add the wet ingredients into the dry and fold together until
just combined, don’t over mix.
Roll out the dough onto a lightly floured surface to about ¼
inch thick.
Use a 3 inch round cookie cutter to punch out 6 donuts. Use
a smaller cutter to punch the holes, I used a piping tip.
Once the oil has reached 370 degrees drop in 3 donuts at a
time and fry for 15-20 seconds until golden brown, flip and cook another 15
seconds or so until the second side is also golden brown.
Remove the donuts from the hot oil and place on a wire rack
to cool.
Repeat the cooking process with the remaining donuts.
To make the glaze, combine the milk, corn syrup, vanilla and
butter in a small pot. Over medium heat cook the mixture until the butter has
melted. Reduce the heat to low and add the chocolate. Stir until the chocolate
fully melts and the mixture is smooth.
Off heat, stir in the icing sugar until smooth.
Dip one side of the cooled donuts into the glaze and then
return them to the cooling rack to let the glaze set up, about 30 minutes.
Jen of My Tiny Oven
