Makes 18 doughnuts
3 to 3-1 / 2 cups all-purpose flour
1 / 4 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground nutmeg
1 / 2 cup water
1 / 2 cup milk
1 / 4 cup butter or margarine
1 large egg
2 cups powdered sugar, sifted
1 / 4 cup milk
1 teaspoon vanilla extract
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, salt, and nutmeg. Heat water, milk, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 1 / 2-inch thickness; cut with 2-1 / 2-inch doughnut cutter. Knead together trimmings; re-roll and cut. Place doughnuts on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about1 hour.
Deep fry at 375oF for 2 minutes or until browned, turning once. Drain on paper towels to remove excess oil. Dip doughnuts into Powdered Sugar Glaze while warm. Cool on wire racks.
Powdered Sugar Glaze
In a medium bowl, combine powdered sugar, milk and vanilla. Stir until smooth.
Serving size: 1 doughnut
Serving weight: 2.1 ounces (61 grams)
Calories 170; Total fat 3.5 g; Saturated fat 2 g;
Cholesterol 20 mg; Sodium 170 mg; Carbohydrates 32 g; Dietary fiber less than 1 g; Sugars 14 g;
Protein 3 g