Preparation:
Heat milk and butter in a small saucepan over low heat until very warm.
("Very warm" should feel comfortably warm when dropped on wrist.) Butter
does not have to melt completely.
Combine 2 cups of the flour, yeast, sugar, salt and nutmeg in a large bowl.
With electric mixer at low speed, beat in warm milk mixture until smooth.
Beat on medium speed 2 minutes, occasionally scraping side of bowl. Beat in
1/2 cup more flour and eggs. Stir in about 1 1/2 cups more flour with a
spoon to make a soft dough. Turn out onto a lightly floured surface; knead
until smooth and elastic, about 8 minutes, using only as much additional
flour as needed to keep dough from sticking.
Press dough into a buttered large bowl, turn to bring buttered side up.
Cover bowl with a damp towel; let rise in a warm place, away from drafts, 1
to 1 1/2 hours, or until doubled in volume.
Punch dough down; knead 8 minutes to remove any large bubbles; invert bowl
over dough; let rest 15 minutes. Roll out dough on a lightly floured
surface to 1/4 inch thick; cut with a floured 3- to 3 1/3-inch biscuit or
cookie cutter. Lift off trimmings. Press trimmings together; re-roll and
cut. Transfer doughnuts to cookie sheets; cover tops. Let rise in a warm
place, away from drafts 45 minutes, or until doubled in volume. Fill a
large saucepan or Dutch oven 1/2 full with vegetable oil. Heat to 370° on a
deep-fat frying thermometer. Transfer doughnuts to the hot oil with a
flexible spatula or pancake turner, frying 2 or 3 at a time. Fry, turning
once, 3 minutes; or until golden. Drain on paper toweling. Cut a slit in
the side of each doughnut. Fit a pastry bag with a small plain tube. Spoon
jelly into bag; fill doughnuts. Dust filled doughnuts with 10X sugar.
MAKES about 2 dozen doughnuts |
