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1
Heat milk in 1-quart saucepan over medium heat 5-7 minutes or until it just comes to a boil; stir in butter until melted.
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2
Cool to 105F-115F or warm.
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3
Combine warm water and yeast in bowl; stir to dissolve.
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4
Add cooled milk mixture, 2 1/2 cups flour and brown sugar.
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5
Beat with wooden spoon until smooth.
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6
Stir in eggs, salt, cinnamon and nutmeg; mix well.
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7
Stir in enough remaining flour to form soft, but manageable, dough.
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8
Turn dough out onto lightly floured surface; sprinkle additional flour on dough, if needed, to prevent dough from sticking to hands (dough should be softer than bread dough).
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9
Knead lightly 2 minutes.
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10
Place into greased bowl; turn greased-side up.
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11
Cover; let rise in warm place 1 hour or until double in size.
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12
(Dough is ready if indentation remains when touched.)
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13
Punch down dough with fist.
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14
On lightly floured surface, roll dough to 1/4-inch thickness.
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15
Cut out donut rounds with lightly floured 3-inch round cookie cutter.
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16
Place onto greased baking sheet.
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17
Cover; let rise 45 minutes or until nearly double in size.
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18
Heat 3 inches oil in deep fat fryer or Dutch oven to 350F.
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19
Place donuts, no more than 3 at a time, into hot oil.
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20
Fry, turning once, 2 minutes or until golden brown.
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21
Drain well on paper towels.
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22
Fill pastry bag with #4 tip; fill with jelly or preserves.
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23
Press tip into side of donut to make hole; squeeze about 2 teaspoons jelly or preserves into each donut.
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24
Sprinkle donuts with powdered sugar.
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25
Variation: Glazed Donuts.
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26
Do not sprinkle with powdered sugar.
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27
Place donuts on cooling rack over waxed paper.
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28
Combine 4 cups powdered sugar, 2/3 cup hot water and 4 teaspoons jelly or preserves in bowl; stir until smooth.
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29
Dip donuts into glaze; place onto cooling rack.
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30
Let stand until glaze is set.
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31
If glaze thickens while dipping, stir in 1 to 2 teaspoons hot water.
