Glazed Yeast Doughnuts Recipe

In a big basin, combine the sugar, salt, and scalded milk; let cool to room temperature. Knead the yeast in a small basin with warm water until it becomes creamy, which should take around 5 minutes.  

Mix the flour and nutmeg together in a bowl. Incorporate 2 cups of the flour mixture into the milk mixture and mix thoroughly.  

Stir yeast into milk and flour, then add butter and eggs. Mix in remaining flour mixture 1/2 cup at a time. Knead dough for 3–4 minutes on a floured surface when firm. Cover dough in an oiled basin and let rise 30–35 minutes until doubled.  

Roll dough to 1/2-inch thickness on lightly floured surface. Cut circles with a donut or round cutter. Allow to rise 30–40 minutes till light.  

Get a deep, heavy frying pan to 375 degrees Fahrenheit (190 degrees Celsius) and fill it with oil an inch deep.  

Donuts should be fried in hot oil in small batches. After browning on both sides, take them out of the pan and set them aside to drain on paper towels. Use a warm glaze or top with sugar.  

Blend 6 tablespoons of milk with confectioners' sugar in a bowl. Coat the hot doughnuts with the glaze and let them cool.  

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