- 1 package active dried yeast
- 2 tablespoons warm water
- 3/4 cup whole milk
- 3 tablespoons unsalted butter
- 1 large egg
- 1/4 cup granulated sugar
- 2 3/4 cups all-purpose flour, plus 1/4 cup for dusting
- 1 teaspoon finely ground sea salt, preferably gray salt
- 3/4 teaspoon freshly ground nutmeg
- Peanut oil, for frying the doughnuts
- 1 cup confectioners' sugar
- 3 tablespoons finely ground good-quality espresso, optional
Combine the yeast and water in a medium bowl. Microwave the milk and butter on a low setting until the milk is warm and butter is just melted, about 45 seconds to 1 minute. Be sure not to overheat the mixture.
In another bowl, mix together the flour, salt and nutmeg. With a wooden spoon, add the flour mixture to the wet ingredients. Mix until all the ingredients are smooth and well combined into soft dough 1 to 2 minutes. Cover the bowl with a kitchen towel let sit in a warm place until it doubles in size, about 1 1/2 to 2 hours.
On a lightly floured work surface gently roll the dough into a 1/2-inch thick rectangle (about 10 by 18 inches). Cut the dough in 32 smaller rectangles, each about 1 by 1 1/2 inches. Sprinkle flour on 2 baking sheets to prevent the dough from sticking. Space the rectangles of dough about 2 inches apart on the baking sheets. Cover and let rise in a warm place until doubled in size, about 2 hours.
Preheat the oil in fryer to 375 degrees F.
Fry the doughnuts in the oil until golden brown, about 1 minute on each side, turning with tongs. Remove the doughnuts from the oil and place on a cooling rack, allowing some of oil to drain on a paper shopping bag or paper towels placed below rack.
Once doughnuts have cooled to room temperature sift confectioners' sugar over the top of the doughnuts. Move the doughnuts to a serving platter and sprinkle the tops of each one with 1/4 teaspoon of espresso. Serve warm or at room temperature.
Chef's notes: These seem like they take a while to make but, really, all of the time is spent waiting for the dough to rise.