If you have never made homemade donuts, take a minute to look at the pictures and tips above before starting this recipe.  They are not hard to make, so don’t let the steps intimidate you.

FOR THE DONUTS

Preheat oven to 150 degrees and turn it off.

1. Proof the yeast: Add the yeast and 2 tablespoons of the sugar to the warm milk.  Use a spoon to push down the granules of yeast, so that all of them get absorbed into the milk. Allow the mixture to rest for about 5 minutes until it’s frothy or bubbly on top.  If it doesn’t become frothy, check the expiration date on your yeast. If it’s not expired, the milk was either too cold or too hot. If it’s too cold, it won’t activate the yeast. If it’s too hot, it will kill the yeast. If the yeast doesn’t proof, start the proofing process over again.
2. Make the dough: To the bowl of a stand mixer, fitted with the paddle attachment, add the remaining sugar, melted butter, egg, salt, nutmeg and vanilla. Mix just to combine. Add three cups of the flour, one cup at a time, scraping down the sides of the bowl as needed. Add the remaining 1/2 cup of flour. Mix until all the flour is incorporated. The dough should be slightly sticky, but don’t add more flour.  Stop and remove the paddle attachment and add the hook attachment. Turn the mixer to #2 and knead the dough for at about 8 minutes. The dough will be tacky. To see if it’s been kneaded long enough, poke a finger in the top of the dough. If it slowly disappears, the dough is ready. If the indentation remains, knead a little longer. Remove the dough and roll it into a round ball.
3. Grease a large bowl.  Place the dough top side down in the bowl, then flip it over.  Place a towel over the bowl.  Place the bowl inside of the warm oven and allow the dough to rise until it’s doubled in size.  This will take about 1 1/4 to 1 1/2 hours.
4. Punch down dough and cut the donuts:  Using your fist gently punch down the dough in the bowl, releasing the air. Transfer the dough to a lightly floured work surface.  Using a rolling pin, roll the dough out to about 1/2 inch in thickness.  The thicker you roll the dough, the fewer donuts you’ll end up with.  I used a donut cutter.  Cut the doughnuts and place the doughnuts and doughnut holes on a cookie sheet lined with parchment paper.  Make sure you leave some room between them.  Allow the donuts to rest while you heat the oil.
5. Fry the donuts: Add the canola oil to a large pot or dutch oven.  Attach a candy thermometer to the side of the pot and heat the oil over medium heat, until it reaches 350 degrees. I start heating mine over medium heat, #5. Once it reaches 350 degrees I turn it down to #4 on my electric stove top.
6. Once the oil is hot, drop one of the donut holes in the hot oil to see if it’s the correct temperature. I use a thermometer but I still like to test the oil before adding all of the donuts. It the oil immediately starts sizzling around the donut hole, it’s ready.
7. Add the donuts 2 to 3 at a time to the hot oil. Don’t add any more than 3 or your oil temperature will begin to drop.  Cook them until you see the bottom half of the donuts turn golden brown.  Using a spider (see pictures above recipe), or a slotted spoon, flip the donuts over and brown the other side.  This takes about 45 seconds per side.  Make sure you only flip them once.  Lift the donuts from the hot oil and transfer them to a wire rack that has been placed on a parchment paper lined cookie sheet.

FOR THE GLAZE

1. In a medium bowl, whisk together the powdered sugar, vanilla and half and half or milk. If it’s a little too thick, add a little more milk. The glaze should be thin.
2. Dip the donuts in the glaze while they are still warm, making sure to dip and coat each side of each donut.  Transfer the donuts to the wire rack until the glaze sets up, about 15 minutes.
3. Store the donuts in an airtight container. Donuts are best if consumed the day they are made.