- 3 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons instant yeast or active dry yeast
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 6 cups peanut oil or shortening for frying
To make the dough: In the bowl of a mixer fitted with the dough hook, combine the dry ingredients. In a separate bowl, whisk together the egg, milk, melted butter, and vanilla. Add all at once to the dry ingredients. Mix for 4 minutes to make a soft dough. Cover and let rest for 5 minutes.
Mix the dough after its rest for 6 to 8 minutes more, until it's smooth and soft. Place the dough in a greased bowl, turn it over to coat the top, cover, and let it rise for 1 1/2 to 2 hours, until doubled in bulk.
To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4" thick, and cut out doughnuts with a 2 1/2" to 3" round cutter. Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour, until doubled.
To fry: Heat the oil or shortening in a heavy frying pan or skillet to 350°F. Carefully place the doughnuts in the oil, 2 or 3 at a time, and fry until golden brown. Turn over and cook the second side; each side should take no more than a minute. Remove from the oil with a slotted spoon and drain on absorbent paper. Fill or frost doughnuts as desired, using your choice of sugar topping or glaze.