20m
PREP TIME
20m
COOK TIME
289
CALORIES
14
INGREDIENTS
Servings: 18
Ingredients
- Donuts
- 1 1/2 cups whole milk
- 1 packet (1/4 ounce) active dry yeast, (about 2 1/4 teaspoons)
- 4 cups flour, divided
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup granulated sugar
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon McCormick® Ground Cinnamon
- 1/4 teaspoon McCormick® Ground Nutmeg
- Canola oil, for frying
- Sweet Mustard Glaze
- 2 cups confectioners' sugar
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 3 tablespoons whole milk
- 5 tablespoons French's® Classic Yellow Mustard
INSTRUCTIONS
- 1 Place milk in microwave-safe bowl. Microwave on HIGH 30 to 40 seconds, or until warm. Add yeast, stirring until dissolved. Let stand 5 to 10 minutes or until foamy. Mix 2 cups of the flour, butter, sugar, eggs, salt cinnamon and nutmeg in bowl of stand mixer fitted with paddle attachment on medium speed. Add milk mixture, stirring just until well blended. Gradually add remaining 2 cups flour, mixing just until dough comes together.
- 2 Spray large bowl with no stick cooking spray. Shape dough into a smooth ball and place in bowl; spray lightly with no stick cooking spray. Cover bowl with plastic wrap. Place in warm, draft-free place. Allow to rise until dough is doubled in size, about 45 minutes to 1 hour.
- 3 Transfer dough to lightly floured surface. Knead 2 minutes to work out any large air bubbles. Roll out dough into large circle, about 1/2-inch thick. Cut 18 donut shapes using a 4-inch round cutter, rerolling scraps to cut as needed. Use a 1-inch round cutter to remove center of dough for donut holes. (If you have a donut cutter, use it instead!) Let donut dough stand 10 minutes.
- 4 Meanwhile, pour oil into large heavy skillet, filling about 3 inches up sides of skillet. Heat to 350°F. Working in batches of 2 to 3 at a time, carefully place donuts in hot oil. Fry 1 to 2 minutes per side, until golden brown and puffy. Remove with tongs or a slotted spoon; place on wire rack lined with paper towels. Cool slightly. (You can also fry the donut holes if you’d like!)
- 5 Meanwhile, for the Glaze, mix all ingredients in medium bowl until well blended and smooth. Dip donuts in glaze to coat. Place donuts on wire rack set over a baking sheet or wax paper. Sprinkle with your favorite toppings, such as crumbled cake or vanilla wafer cookies, crushed pretzels, or sprinkles.
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6
Test Kitchen Tips:
•To make a sweet mustard cake topping, mix 1 cup crumbled prepared yellow or pound cake and 1 teaspoon French’s Classic Yellow Mustard until well blended. Sprinkle over freshly glazed donuts.
•For a thicker glaze, reduce amount of Mustard and milk by 1 tablespoon each. Increase confectioners’ sugar by 1/4 cup and prepare as directed.
•For a bright yellow glaze, stir in 4 to 5 drops McCormick® Yellow Food Color.
