The best thing about this recipe is that your house will smell delicious all day long. These are best enjoyed fresh from the oven rather than fresh-from-the-oven-and-then-carried-to-work-through-negative 37-temperatures. Either way though, they are delicious.
Adapted from http://www.101cookbooks.com
1 1/3 cups warm, not hot, milk
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
5 cups all-purpose flour (alternately, white whole wheat might work – haven’t tried it yet)
A pinch or two of nutmeg, freshly grated
1 teaspoon fine grain sea salt
Stir yeast into 1/3 cup of the warm milk. Set aside for 5 minutes.
Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture.
With a fork, stir in the eggs, flour, nutmeg, and salt – just until the flour is incorporated.
Beat the dough for a few minutes at medium speed. Add flour or milk as needed til the dough is smooth.
Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place and let rise for until the dough has roughly doubled in size.
Punch down the dough and roll it out 1/2-inch thick on your floured countertop.
Stamp the dough into circles – 2 or 3 inches wide. Transfer to baking sheet and then stamp out the inner hole – remember, the doughnuts will rise a lot, so make it big enough it won’t close up.
Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes – start checking around 8. These can’t really been underbaked – unless your oven is really slow, they will almost for sure be done after 8 minutes.
To glaze, either dip in butter and then a cinnamon sugar combination, or dip into honey glaze made by whisking 1 cup of honey and 1/2 cup water over medium heat. Delicious!