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1
Place 1/4 cup lukewarm water in the bowl of an electric mixer, and sprinkle the yeast over the water.
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2
Stir, and then set it aside to activate for 5 minutes.
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3
In another bowl, mix together the bread flour, pastry flour, baking powder, sugar, salt, nutmeg, and powdered milk.
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4
Add 1 1/2 cups of this mixture, 3/4 cup cold water, the butter, and the egg to the yeast mixture.
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5
Combine in the electric mixer fitted with the dough hook on very low speed for 1 minute.
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6
Then, over a 1-minute period, add the remaining flour mixture.
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Increase the speed to medium and mix for 2 minutes.
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8
Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and beat on high speed for 2 minutes.
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9
Transfer the dough to a large buttered bowl (large enough to let the dough double in size), cover the bowl loosely with a plastic bag (we use plastic garbage bags in various sizes, depending on the size of the pan), and refrigerate it overnight.
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10
The next morning, remove the dough from the refrigerator, turn it onto a floured surface, and roll it down until its 1/2 inch thick.
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11
If youre making jelly-filled doughnuts, cut out 12 rounds with a 3 1/2 inch round cookie or biscuit cutter.
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12
If you want to make glazed doughnuts, cut the same 12 rounds and then turn them into rings by cutting a hole in the center of each one with a 1 inch cutter.
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13
Line a cookie sheet with a linen napkin and dust it generously with flour.
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14
Place the doughnuts and their holes on the prepared cookie sheet.
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15
Put the entire sheet in a plastic bag and tie it loosely.
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16
Let the doughnuts rise in a warm part of the kitchen until they double in size, about 30 minutes.
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17
While the doughnuts are rising, fill a large heavy-bottomed pot with oil about 2 inches deep, and heat it over medium heat until the oil reaches 350F on a deep-fry thermometer.
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18
Working in batches, carefully drop the doughnuts, one by one, into the hot oil without overcrowding the pot.
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19
Fry until the doughnuts are golden brown, then flip them over and fry the other side-this should take about 4 minutes total.
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20
Test for doneness by picking out a sacrificial doughnut and cutting it right in the middle to see if its cooked through-this will help you gauge how much more time the doughnuts need.
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21
When theyre done, remove the doughnuts with a slotted spoon and place them on a plate lined with paper towels.
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22
Continue the process with the rest of the doughnuts and the holes (the holes will fry much faster).
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23
Let them sit until theyre cool enough to handle.
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To make glazed doughnuts, dip the top of each doughnut into the glaze until half of the doughnut is coated.
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25
Shake off the excess.
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26
Put the doughnuts, glaze side up, on a cooling rack and let them dry slightly.
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27
Then toss the holes in sugar, place them on top of the doughnuts, and serve.
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28
To make jelly doughnuts, use the handle of a wooden spoon to poke a hole three quarters of the way into each doughnut.
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29
Gently move it around to create a nice-size cavern for the jam.
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30
Put the jam in a pastry bag fitted with a plain decorating tip.
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Insert the tip into the doughnut and fill it until it feels heavy.
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32
Repeat with the rest of the doughnuts.
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Dip these in the glaze as well.
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34
For the Glaze:
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35
Whisk all the ingredients together in a bowl until a smooth glaze is formed.
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36
Keep covered until ready to use.
