Makes 1 dozen plus 24 donut holes
Ingredients
- 1 cup whole milk, room temperature
- 1 whole egg, room temperature
- 3 egg yolks, room temperature
- 2 tablespoons oil
- 1 teaspoon vanilla extract
- 4 cups, plus 1 tablespoon cake flour
- 1 cup bread flour
- 5 1/4 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 3/4 cup and 2 tablespoons granulated sugar
- 1 3/8 teaspoon salt
- Oil as needed
- Powdered sugar as needed for coating
- Cinnamon sugar as needed for coating
Directions
- Whisk together the milk, egg, egg yolks, oil, and vanilla until thoroughly combined.
- Combine the flours, baking powder, and nutmeg. Sift the mixture.
- Stir the granulated sugar and salt into the flour mixture.
- Place the milk mixture into a 5-quart standing mixer fitted with the paddle attachment.
- Add the flour and mix on medium-low speed for 45 to 60 seconds or until just homogenous.
- Scrape down the bowl and mix for an additional 10 seconds.
- Place the dough into a lightly oiled bowl, cover with plastic wrap, and refrigerate for 30 minutes.
- Remove the dough and place onto a floured surface. Roll the dough out to 1/2-inch thick.
- Cut with a floured 3-inch-diameter round cutter, then cut out the center of each circle with a 1-inch-diameter cutter.
- Fry in oil heated to 365 degrees F, about 1 minute per side or until a medium brown color.
- Remove from oil and let drain on paper towels. Allow to cool 30 to 60 seconds and roll in either cinnamon sugar or powdered sugar.
