Ingredients
Scale
- 1 ⅓ cups (320 g) whole milk, warmed to 95°F to 105°F
- 2 teaspoons instant yeast
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- ⅔ cup (135 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon kosher salt
- ¼ teaspoon nutmeg
- 4 ½ cups (560 g) all-purpose flour, plus extra if needed
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a stand mixer bowl fitted with a dough hook, mix warm milk and yeast. Allow it to sit for 3 to 5 minutes until the yeast foams.
- Add melted butter, sugar, eggs, salt, and nutmeg. Mix until thoroughly combined.
- With the mixer on low, gradually incorporate 4 ½ cups of flour. Continue mixing until a soft dough forms, adding more flour as needed until the dough no longer sticks to the sides of the bowl.
- Knead the dough for 5 to 6 minutes until it's smooth and elastic; the dough should feel soft and slightly tacky.
- Place the dough in a greased bowl, cover it, and let it rise in a warm area for about 1 hour, or until it doubles in size.
Notes
For a richer flavor, let the dough rise longer or refrigerate it overnight for better taste.
Ensure your milk isn’t too hot to preserve the yeast’s effectiveness.
If dough is sticky, gradually add flour to reach the desired consistency.
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 12 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.