doughnuts, nutmeg.


I love doughnuts. I’ve always wanted to make my own – and you’d think that I would have by now, based on the amount I’ve consumed in my lifetime. Every now and again I’d come across a recipe and I’d put it in a drawer, or save it in some obscure folder on my computer – but I never bit the bullet. I think my reticence was due to the fact that I didn’t have a deep-fat fryer and I wasn’t quite sure how I’d fare with a skillet.

Finally, with my willing culinary assistant (read husband begging for doughnuts), the doughnut-making would be put off no more. I have to give credit where credit is due. It was a joint effort. We assembled the ingredients together. Hubby kneaded the dough. I cut out the shapes. Hubby handled the frying. I sprinkled the powdered sugar. Then we ate them together.

I can highly recommend the end product, though the frying process is a bit tiresome. Frying in the skillet was a little more trouble than I would have liked: there was a whole lot of smoking going on. Let’s just say it’s no fun having all the doors open when it’s sub-zero outside. The experience gave hubby more fuel for his ‘we really need a deep-fat fryer’ argument.  A fryer, just for doughnuts? Perhaps.

For these sweet specimens, I adapted this recipe from All Recipes for simple yeast doughnuts. They were delightful. Light-textured. A hint of nutmeg. Just the right amount of sweetness. Made dairy and egg-free. Are you tempted? To quote Homer Simpson, mmm, doughnuts… is there anything they can’t do?

Nutmeg Yeast Doughnuts

2 Tbsp flax meal
6 Tbsp water
3/4 cup scalded soy milk
1/3 cup granulated sugar
1/4 teaspoon sea salt
1 packet of active dry yeast
1/4 cup warm water
4 cups sifted all-purpose flour
1 tsp nutmeg
1/3 cup softened dairy-free margarine, such as Earth Balance
oil for deep frying (something light, like vegetable or canola)
confectioner’s sugar for dusting

  • In a small bowl, whisk flax meal and water together until frothy. Set aside.
  • In a larger bowl, stir scalded soy milk, sugar and salt together, and set aside to cool.
  • Add nutmeg to flour, then add 2 cups of flour mix to soy milk and beat until well combined.
  • In a small bowl, dissolve the yeast in warm water, then add to milk and flour mixture. Next, add margarine and flax mixture and mix until well-blended. Add remaining flour a 1/2 cup at a time.
  • Turn dough out onto a lightly floured surface and knead for 3 to 4 minutes, then place into an oiled bowl, cover and allow dough to rise until doubled in volume – approximately 30 to 45 minutes.
  • On a lightly floured surface, roll dough out to a thickness of a 1/2 inch. Cut into circles using a doughnut cutter or round cookie cutter. Set cut dough shapes aside to rise for a further 30 to 40 minutes. The dough will become light and fluffy.
  • Heat approximately one inch of oil in a very deep heavy frying pan to 375 degrees F (190 degrees C). A splatter guard would also be handy, as well as oven mitts or gloves to protect your hands from splatter. Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels.
  • Sprinkle with confectioner’s sugar. Try not to eat them all by yourself.

17 thoughts on “doughnuts, nutmeg.

  1. Damn it! I’ve been craving donuts, and been putting them off for the better of my thighs…but these just look too delectable! Screw being responsible…donuts, here I come!

  2. I love making homemade donuts as well. I had a fry-o-later in the past but you can never really get them clean and they take up a whole lot of space. I recommend an enameled cast iron dutch oven, like a Le Crueset or I’ve heard good things about the cheaper Mario Batali line. They hold the heat well, are easy to clean after frying and have high sides. Then you have another good pot to cook soups, stews, etc in and not a piece of one purpose machinery.

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  4. Oh man, these came out so delicious!!! I baked them instead of frying – healthier but equally tasty..well, as good as they were baked, I imagine they’d be sinfully good fried! Thanks MC!

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