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1
Heat the milk to 110 degrees F. Place in a cup and stir in 1 1/2 teaspoons of the sugar and the vanilla bean seeds and pod.
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2
Sprinkle the yeast over the top and let sit for 10 minutes.
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3
The yeast will begin to bubble.
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4
Remove the bean pod, rinse, and set aside for another use.
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5
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, the remaining 1/3 cup sugar, the salt and the nutmeg.
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6
On low speed, stir just to mix.
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7
Add the yeast mixture to the dry ingredients on low speed, then add the egg, water and the melted butter.
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8
Change to a dough hook and mix on medium-high speed until the dough pulls away from the sides of the bowl, 15 to 18 minutes.
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9
Put the dough in a greased bowl, cover with plastic wrap and refrigerate overnight (this is the first proof).
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10
On a floured work surface, roll the dough out into a rectangle 1/4 inch thick.
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11
Transfer to a sheet pan and refrigerate for 30 minutes to rest the dough.
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12
Cut out thirty 4-by-4-inch squares of parchment paper.
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13
Lightly oil each one or spray with pan spray.
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14
Have several baking sheets ready.
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15
Remove the dough from the refrigerator and place on a work surface.
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16
Cut out doughnuts with a round cutter (or cut squares for a different look.
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17
If you're going for the traditional doughnut shape, use a smaller cutter to make a hole in the center of each round.
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18
(Do not cut out holes if you are going to fill the doughnuts.
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19
You may decide to cut the doughnuts really large; that's also fine.)
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20
Once each doughnut is cut, set it on an oiled square of parchment.
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21
(Trust me, this will make your doughnut experience much better and more efficient.)
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22
Place the doughnuts on baking sheets.
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23
Cover the sheets lightly with an oiled piece of parchment.
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24
Allow to proof about 45 minutes in a warm, draft-free area.
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25
They are ready when they are almost doubled in size.
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26
Heat 3 to 4 inches of oil in a straight-sided heavy saucepan.
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27
(I like rice bran oil or grapeseed oil, but vegetable oil or canola are also good.)
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28
Clip a deep-fat thermometer to the side of the pan and heat the oil to 350 degrees F. Place the cinnamon sugar in a bowl to dredge the warm doughnuts.
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29
Lift a doughnut on the square of paper and place it just over the oil; this will allow the doughnut to slip right into the oil without deforming.
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30
Use tongs to nudge it off the paper and into the oil if necessary; if you must, the paper and doughnut can even go into the oil together and you can immediately fish the paper out with the tongs.
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31
You can fry 2 or more doughnuts at a time, just don't over crowd the pan.
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32
I like flipping the doughnuts quickly and often to help them keep their shape.
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33
I use two chopsticks, placing them on the edge of the doughnut and using a quick motion to flip them.
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34
It will take about 1 minute on each side until they're golden brown.
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35
(Keep an eye on the heat, especially if frying several doughnuts at once.)
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36
When browned, carefully lift the doughnuts out of the oil, drain briefly, and toss in the cinnamon sugar.
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37
Place on a rack to cool.
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38
Repeat until all the doughnuts are cooked.
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39
These are best eaten within a few hours of frying.
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40
They can be reheated in a low-temperature oven to give them that just-fried texture.
