Donut

Ingredients:
1 kg flour
11g yeast
340ml water
60ml full cream milk
2 eggs
180g margarine
160g sugar
10g salt
14g baking powder
nutmeg (optional)

Method:
1. In a separate bowl, whisk together the flour, baking powder, salt, and freshly ground nutmeg.
 
2. In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs and sugar until thick and a pale yellow (about five minutes). Beat in the vanilla extract.  

3. With the mixer on low speed, alternately add the flour mixture (in three additions), with the milk and melted butter (in two additions), beginning and ending with the flour. (The batter will be quite soft.) 

4. Cover with plastic wrap and let sit at room temperature about 30 minutes (or until batter is firm enough to roll).

5. Then place the dough on a floured surface, and with a lightly floured rolling pin, roll the dough to a thickness of about 1/4 inch (.5 cm). Cut the dough into rounds, using a lightly floured doughnut cutter or cookie cutter (will need a smaller cookie cutter to cut out the center "hole"). 

6. Place the doughnuts on a lightly floured baking sheet, lined with parchment or wax paper. Gather up the scraps, roll, and cut out remaining doughnuts. If you like, you can keep the donut holes to fry separately. Let the doughnuts sit at room temperature while you heat the oil.

7. Fry each side until golden brown, about 60 seconds per side. The doughnut holes will only take about 30 seconds per side. Carefully remove the doughnuts from the hot fat with the end of a wooden spoon, tongs, slotted spoon, bamboo chopstick, or Chinese skimmer. 

8. Place on a baking sheet lined with clean paper towels. Let the oil return to 375 degrees F (190 degrees C) before adding more doughnuts. After the doughnuts have cooled about a minutes or two, you can roll them in granulated white sugar. Or let cool completely and then dust with powdered sugar or dip in the chocolate glaze.